Ottolenghis Eggplant with Buttermilk Sauce

Ottolenghi’s Eggplant with Buttermilk Sauce

Ottolenghi’s Eggplant with Buttermilk Sauce


Serves 4

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   breakfast
  • Dish:   main course
Cuisine
  • middle eastern
Ingredients
  • 2 large and long eggplants
  • 1/3 cup olive oil
  • 1 1/2 teaspoons lemon thyme leaves, plus a few whole sprigs to garnish
  • Maldon sea salt and black pepper
  • 1 pomegranate
  • 1 teaspoon za’atar
  • 9 tablespoons buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tablespoons olive oil, plus a drizzle to finish
  • 1 small garlic clove, crushed
  • Pinch of salt
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