Preheat the oven to 400° F.
Cut the eggplants in half lengthways, cutting straight through the stalk
Using a small sharp knife, make three or four 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.
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 freshly ground black pepper.
Roast for 35 to 40 minutes, or until the flesh is soft, flavorful and nicely browned.
Remove from the oven and allow to cool completely
(If you're de-seeding the pomegranate .. follow the steps below. If you purchased pomegranate seeds, skip this step)
While the eggplants are in the oven, cut the pomegranate into two 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
Combine all of the ingredients in a small bowl and whisk until combined.
Taste and adjust seasoning
Chill in the fridge until ready to serve
Finish and Serve
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
Garnish with lemon thyme.
Finish with a drizzle of olive oil.