This recipe grabbed my attention while browsing Plenty by Yotam Ottolenghi. It's one of the simplest and pomegranate makes everything looks so exciting. Luckily it tastes as good as it looks.
2 big aubergines
Olive oil, salt, pepper.
Ingredients for the sauce:
100g Greek yogurt
140ml buttermilk (I never use it)
1½ tbsp olive oil
1 garlic clove, crushed
Preheat the oven to 200C/400F/gas mark 6. Wash the aubergines and cut them in two lengthways through the green stalk. Make three or four deep parallel incisions in the cut side of the aubergine, taking care not to cut as far as the skin.
Put the aubergines, cut side up, on an oven tray and brush with the oil. Sprinkle with salt and pepper, and roast for 35-40 minutes, at which point the flesh should be soft and well browned. Remove and leave to cool.
While the aubergines are in the oven, take the seeds out of the pomegranate. For the sauce, simply whisk together all the ingredients, taste for seasoning and keep cold until needed.
To serve, put an aubergine half on a plate, flesh side up. Spoon over lots of sauce without covering the stalk, sprinkle on lots of pomegranate seeds and some za'atar, garnish with lemon thyme and finish with a drizzle of oil.