Eggplant With Buttermilk Pomegranate Sauce

Eggplant with Buttermilk Pomegranate Sauce from Yotam Ottolenghi's Plenty cookbook of vegetarian meals

I recently tried this recipe from Yotam Ottolenghi’s Plenty cookbook, and it felt like a blind taste test. I had no idea what to expect, but it’s the book’s cover photo, which has been captivating me for months.

You know what it tasted like, though? A healthier, Italian, even-more-savory-and-rich version of a baked potato covered in sour cream.

Yeah, so you’re going to want this recipe.

I tried the cover-photo recipe from Yotam Ottolenghi's Plenty vegetable cookbook... It was delicious!

HERE IT IS:

Found on Epicurious.com
Makes 4 as a starter

INGREDIENTS

  • 2 large and long eggplants
  • 1/3 cup olive oil
  • 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
  • Maldon sea salt and black pepper
  • 1 pomegranate (We used just pomegranate seeds)
  • 1 tsp za’atar (We nixed this completely and improvised with other spices)

Sauce:

  • 9 tbsp buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp olive oil, plus a drizzle to finish
  • 1 small garlic clove, crushed
  • pinch of salt

PROCESS

It’s pretty lengthy. Why not just visit the site that has permission to print it all verbatim, here.

It is so savory and delicious. I know I said that already. It makes a great meal or appetizer: Your choice!

Enjoy!

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2 thoughts on “Eggplant With Buttermilk Pomegranate Sauce

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