Slices of eggplant, grilled, topped with luscious creamy topping, fresh seasonal herbs and pomegranate seeds ! A summer meal or side dish as beautiful as it is delicious!!
Eggplant is made easy as ever on the grill because it bypasses the need to salt, drain, and rinse to eliminate bitter liquids. No need, the grill evaporates them right off! 🙌🙌🙌👍
This recipe is adapted with gratitude from the original “Eggplant with Buttermilk Sauce” in Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi
I freeze pomegranate seeds in season (Christmas), but you may have access to them all year at your market. To easily extract seeds from the whole fruit, see my tutorial here: “Harvesting Pomegranate Seeds”
This serves 4.
Prepare 1 1/2 teaspoon lemon thyme or thyme
1 teaspoon za’atar
Choose 2 firm, large eggplants
Slice 1/2 inch rounds. Brush both sides of eggplant rounds with olive oil.
To make the sauce, whisk together and chill:
9 T buttermilk
1/2 cup Greek yogurt
1-2 cloves crushed garlic
1 1/2 T olive oil
pinch of salt
Preheat grill to 400°.
Grill 3 minutes on each side of rounds, closing grill between flipping.
Plate up!
Generously top grilled eggplant with sauce. Sprinkle with lemon thyme and za’atar.
Top with pomegranate seeds.
Sooooo delicious!
Another luscious option:
Grilled Eggplant rounds in roasted Roma tomato garlic sauce, topped with melty cheese, Parmesan Reggianno, thyme and capers
Ooooo la la
My Mister at his grill, “Blaze”. 👇🏻👇🏻👇🏻👇🏻❤️
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