Eggplant with Buttermilk Sauce

Name: Eggplant with Buttermilk Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 9 Tbsps buttermilk; 2 larges and long eggplants; 1 small garlic clove, crushed; 118 milliliters Greek yogurt; 2 teaspoons lemon thyme leaves, plus 3 whole sprigs to garnish; 2 Tbsps olive oil, plus a drizzle to finish; 1 pomegranate; 1 pinch Pinch of salt; 4 servings Maldon sea salt and black pepper; 1 teaspoon zaatar

Need a gluten free, primal, and vegetarian side dish? Eggplant with Buttermilk Sauce could be a tremendous recipe to try. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 8g of fat, and a total of 200 calories. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up buttermilk, salt, greek yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 200°F.

Equipment you will use

Oven

Cut the eggplants in half lengthways,cutting straight through the green stalk (the stalk is for thelook; don't eat it). Use a small sharp knife to make three or fourparallel incisions in the cut side of each eggplant half, withoutcutting through to the skin. Repeat at a 45-degree angle to geta diamond-shaped pattern.

Ingredients you will need

Eggplant

Equipment you will use

Knife

Place the eggplant halves, cut-side up, on a baking sheet linedwith parchment paper.

Ingredients you will need

Eggplant

Equipment you will use

Baking Paper

Baking Sheet

Brush them with olive oil—keep onbrushing until all of the oil has been absorbed by the flesh.

Ingredients you will need

Olive Oil

Cooking Oil

Sprinkle with the lemon thyme leaves and some salt and pepper.Roast for 35 to 40 minutes, at which point the flesh should besoft, flavorful and nicely browned.

Ingredients you will need

Salt And Pepper

Thyme

Lemon

Remove from the oven andallow to cool down completely.

Equipment you will use

Oven

While the eggplants are in the oven, cut the pomegranate intotwo horizontally. Hold one half over a bowl, with the cut sideagainst your palm, and use the back of a wooden spoon or arolling pin to gently knock on the pomegranate skin. Continuebeating with increasing power until the seeds start coming outnaturally and falling through your fingers into the bowl. Once allare there, sift through the seeds to remove any bits of white skinor membrane.

Ingredients you will need

Pomegranate