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Ottolenghi's Eggplant with Buttermilk Sauce
Ingredients
  • 2 large and long eggplants
  • ⅓ cup olive oil
  • 1 ½ teaspoons lemon thyme leaves, plus a few whole sprigs to garnish
  • Maldon sea salt and black pepper
  • 1 pomegranate
  • 1 teaspoon za’atar
  • subheading: For the sauce:
  • 9 tablespoons buttermilk
  • ½ cup Greek yogurt
  • 1 ½ tablespoons olive oil, plus a drizzle to finish
  • 1 small garlic clove, crushed
  • Pinch of salt
Steps
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