Eggplant Roasted with Pomegranate

INGREDIENTS

• • 2 large eggplants

  • 1/3 cup olive oil (adjust as needed)

  • 1 1/2 tsp. (fresh) lemon thyme plus a few sprigs for garnish

  • Maldon Sea Salt & pepper

  • 1 pomegranate

  • 1 tsp. za'ater

Sauce

• • 9 tbsp. buttermilk

  • 1/2 cup Greek yogurt

  • 1 1/2 tsp. olive oil

  • 1 clove of crushed garlic

  • a pinch of salt

INSTRUCTIONS

• • Preheat oven to 400F

  • Cut the eggplant in half lengthwise

  • Place diagonal incisions (diamond shape) on the cut side of the eggplant ( do not pierce the skin)

  • Brush eggplants with oil until absorbed by the flesh - I added more oil.

  • sprinkle with fresh lemon thyme, salt and pepper

  • Roast for 35-40 minutes until nicely browned

  • While the eggplant is roasting, remove pomegranate seeds and prepare the buttermilk sauce

  • Refrigerate sauce until eggplant has completely roasted

  • Top eggplant with sauce, sprinkle pomegranate seeds and za-atar on top with a drizzle of oil

  • Garnish with lemon thyme