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Eggplant with Buttermilk Sauce
- 2 large and long eggplants
- 1/3 cup olive oil
- 1 1/2 teaspoons lemon thyme leaves (regular thyme will do), plus a few whole sprigs to garnish
- Maldon sea salt and black pepper
- 1 pomegranate
- 1 teaspoon za'atar
- 9 tablespoons buttermilk
- 1/2 cup Greek yogurt
- 1 1/2 tablespoons olive oil, plus a drizzle to finish
- 1 small garlic clove, crushed
- 1 pinch salt
Directions:View on Bon Appetit
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