The following eggplant preparation is an adaptation from the recipe in the book “Plenty” by Yotam Ottolenghi. A few weeks ago a friend recommended this book to me, and stressed how great this recipe was., I’m glad I got the book and tried this recipe:- it’s very pretty and delicious, with the tender and sweet eggpland flesh and tangy kefir sauce, it can be served as an appetizer with pita chips or as an entree with a side of cous cous.
- 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
- 1 tsp za’atar ( can be substituted with herbes de provance + lemon zest + sesame seeds )
- 9 tbsp kefir or buttermilk
- 1/2 cup Greek yogurt
- 1 1/2 tbsp olive oil, plus a drizzle to finish
- 2 small garlic cloves, crushed
- Pinch of salt
- Preheat oven to 400 F (200 C) (I baked these in the toaster oven, these would grill beautifully as well)
- Cut the eggplant in half lengthwise through the stem
- Using a paring knife cut a crisscross pattern in the flesh if the eggplant, being careful not to pierce the skin
- Brush the eggplant with olive oil, until all of the oil is absorbed. Sprinkle with salt , pepper, and lemon thyme leaves.
- Place in the oven and bake for 20 minutes
- Shuck the pomegranate seeds into a bowl
- Combine all the sauce ingredients in another bowl.
- When the eggplant is soft, place it on a serving dish. Spoon the sauce over it, sprinkle with zaatar and pomegranate seeds.