Eggplant with Buttermilk Sauce

By   ,   

June 20, 2019

My friend Mitch, who is an incredible cook, (brother of the stellar woodworker, note the phenomenal cutting board!) is in town and he made this Eggplant with Buttermilk Sauce for his mother for dinner. It's a Yotam Ottolenghi recipe from his Plenty cookbook. Unfortunately, I wasn't there to taste it, but I have been wanting to make this for some time. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Ingredients

2 large and long eggplants

⅓ cup olive oil

1½ teaspoons lemon thyme leaves (regular thyme will do), plus a few whole sprigs to garnish

Maldon sea salt and black pepper

1 pomegranate

1 teaspoon za'atar

Sauce

9 tablespoons buttermilk

½ cup Greek yogurt

1½ tablespoons olive oil, plus a drizzle to finish

1 small garlic clove, crushed

1 pinch salt

Directions

For the eggplant

1Preheat the oven to 400° 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 3 or 4 parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.

2Place 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 - 40 minutes, at which point the flesh should be soft, flavorful, and nicely browned. Remove from the oven and allow to cool down completely.

3While the eggplants are in the oven, cut the pomegranate in half horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.

For the buttermilk sauce

1Whisk together all of the ingredients. Taste for seasoning and then keep cold until needed.

2To 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.

Recipe by Yotam Ottolenghi, Plenty, 2011.

00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.