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+ servings

Rustically Elegant Eggplant and Buttermilk Sauce


  • Eggplant
  • 2 large eggplants
  • cup olive oil
  • 2 tsp lemon thyme leaves
  • pinch or two of sea salt and freshly ground black pepper

  • Pomegranate Seeds
  • 1 pomegranate (alternately you could purchase pomegranate seeds)

  • Sauce
  • ½ cup + 1 tbsp buttermilk
  • ½ cup Greek yogurt
  • 1 ½ tbsp olive oil
  • 1 small garlic clove, crushed
  • Pinch salt

  • Garnish
  • 1-2 tsp za'atar
  • a few whole sprigs of lemon thyme
  • a drizzle of olive oil


  • Eggplant
  • 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

  • Pomegranate Seeds
  • (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

  • Sauce
  • 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.