Eggplant with Pomegranate
Servings: 2 - 4 servings
Ingredients
- 1 - 2 Eggplants cut in half through the stems
- 1/3 - 1/2 cup olive oil
- salt and pepper to taste
- fresh thyme
- arils from one pomegranate you will have extras
For the sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup buttermilk optional, substitute with more Greek yogurt
- 1 small clove garlic crushed or minced finely
- teaspoon olive oil
- salt to taste
- juice of half a lemon if not using buttermilk
Instructions
- Preheat the oven to 350F/180C. Prepare a baking rack to roast the eggplant.
- Make the sauce first by whisking the ingredients in a small bowl and holding in the fridge until needed.
- Score the eggplant halves in a diamond pattern (try not to cut all the way through). Spread 1 or 2 tablespoons olive oil over the top of each half and allow to soak in. Season to taste with salt and pepper.
- Roast for 30 minutes or so or until the eggplant is golden and tender.
- Remove from the oven and allow to cool to room temperature.
- To serve, spread a generous amount of sauce over top of the eggplant and scatter the pomegranate arils on top. Garnish with more fresh thyme if desired.
- Dust with a little sumac if you have any otherwise just drizzle with more olive oil to finish.