Eggplant with Buttermilk Sauce

Eggplant with Buttermilk Sauce
Photo by Jonathan Lovekin


  • ½ cup Greek yogurt
  • 2 large and long eggplants
  • 1 ½ teaspoon lemon thyme leaveslemon thyme leaves, plus a few whole sprigs to garnish
  • 1 small garlic clove
  • 1 ½ tablespoon olive oil
  • 1 teaspoon za'atar
  • 9 tablespoon buttermilk
  • + 4 more ingredients
    • 1 pomegranate
    • 1/3 cup olive oil
    • Maldon sea salt and black pepper
    • pinch of salt

Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat ...

View full recipe at Epicurious


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