Aubergine with Buttermilk Sauce

Name: Aubergine with Buttermilk Sauce
Cuisine: European, British
Ingredients: 2 large and long aubergines; 80ml olive oil; 1½ tsp lemon thyme leaves, plus a few whole sprigs to garnish; 1 pomegranate; 1 tsp za'atar; Maldon sea salt and black pepper; 140ml buttermilk; 100g Greek yoghurt; 1½ tbsp olive oil, plus a drizzle to finish; 1 small garlic clove, crushed; pinch of salt

Instructions

From Plenty by Yotam Ottolenghi, this simple recipe for roast aubergines with buttermilk sauce is a delight. Featuring signature Ottolenghi ingredients, including aubergine and za'atar, it is a perfect vegetarian main course.

Updated at: Mon, 20 Sep 2021 11:08:26 GMT