My sister got me a Vegetarian cookbook for my birthday called Plenty. This is the first recipe I tried out of it. This was the cover recipe, so I was drawn to it from the beginning. This book has all sorts of fantastic recipes in it. We made this with Mango Chutney Beef Tenderloin and Crostinis for dinner.
Ingredients:
1 eggplant
1/4 cup olive oil
1/2 lemon, juiced
fresh thyme
salt and pepper
1 pomegranate
1/2 teaspoon za'atar
Buttermilk Sauce
5 tablespoons buttermilk
1/3 cup plain Greek yogurt
1 tablespoon olive oil
1 clove garlic, minced
pinch of salt
Preparation:
1. Preheat the oven to 400 degrees. Cut eggplant in half lengthwise. Cut 3-4 parallel lines in the flesh of the eggplant, without piercing through the skin.
2. Line a cookie sheet with foil and place eggplant flesh side up on the sheet. Brush with olive oil. Drizzle with lemon juice and season with thyme, salt, and pepper. Bake for 35 minutes.
3. While eggplant is roasting, make buttermilk sauce. Mix sauce ingredients together and set aside.
4. Remove eggplant from oven, drizzle with sauce, and top with pomegranates and za'atar seasoning. Enjoy!
Ingredients:
1 eggplant
1/4 cup olive oil
1/2 lemon, juiced
fresh thyme
salt and pepper
1 pomegranate
1/2 teaspoon za'atar
Buttermilk Sauce
5 tablespoons buttermilk
1/3 cup plain Greek yogurt
1 tablespoon olive oil
1 clove garlic, minced
pinch of salt
Preparation:
1. Preheat the oven to 400 degrees. Cut eggplant in half lengthwise. Cut 3-4 parallel lines in the flesh of the eggplant, without piercing through the skin.
2. Line a cookie sheet with foil and place eggplant flesh side up on the sheet. Brush with olive oil. Drizzle with lemon juice and season with thyme, salt, and pepper. Bake for 35 minutes.
3. While eggplant is roasting, make buttermilk sauce. Mix sauce ingredients together and set aside.
4. Remove eggplant from oven, drizzle with sauce, and top with pomegranates and za'atar seasoning. Enjoy!