- 2 large and long eggplants
- 1/3 cup olive oil
- 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
- salt and black pepper
- 1 pomegranate
- 1 tsp za'atar
- 9 tbsp buttermilk
- 1/2 cup Greek yogurt
- 1 1/2 tbsp olive oil, plus a drizzle to finish
- 1 small garlic clove, crushed
- Pinch of salt
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
Sift through the pomeganate after cutting it in half and get all the seeds out.
To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.