Eggplant with Buttermilk Sauce and Pomegranate

This elegant dish of roasted eggplants with a creamy sauce and pomegranate arils is a perfect vegetarian entree.

Serves: 6

Prep Time: 10 min

Cooking Time: 35-40 min

Total:  45 min

Ingredients

2 large and long eggplants, halved lengthwise
1/4 cup olive oil
1 1/2 tsp. fresh thyme leaves, plus more to garnish
1 1/2 cups fresh pomegranate arils
salt and pepper

Buttermilk Sauce
1/2 cup buttermilk
1/2 cup thick Greek yogurt
1 1/2 tbsp. olive oil
1 small clove garlic, crushed
pinch of salt

Directions

1. Using a sharp knife cut 3-4 parallel incisions into the inner flesh of the eggplant halves. Make sure to not cut through the skin. Repeat at a 45 degree angle to form a diamond pattern.
2. Place eggplant halves cut side up on a parchment paper lined baking sheet and brush liberally with oil, allowing it to soak into the flesh. Sprinkle with thyme, salt and pepper and roast in a preheated oven at 400 F.
3. To make the sauce whisk buttermilk, yogurt, oil, garlic and salt together in a small bowl. Taste and adjust if necessary.
4. To serve spoon buttermilk sauce over eggplants without covering the stalks. Sprinkle with a generous amount of pomegranate arils and garnish with fresh thyme.

Lightly adapted from Ottolenghi's Plenty (2010).