Aubergine with Buttermilk Sauce
From
Plenty
Cookbook
Page 110
Cuisine: Mediterranean
Course: Sides
aubergine
buttermilk
cover dish
easy
pomegranate
quick
vegetarian
visual
yoghurt
Ingredients:
- 2 large aubergines
- 75ml olive oil (5 tbsp)
- sea salt, pepper
- 1 pomegranate
- 1 tsp za'atar
- few sprigs lemon thyme
- 140ml buttermilk (1/2 cup + 1 tbsp)
- 100g greek yoghurt
- 1 1/2 tbsp olive oil (1.5 tbsp)
- 1 small garlic clove
Reviews
2 reviews,
average rating 4.0 / 5
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Very delicous, a simple but great midweek supper, but just a little too simple for 5 stars. We didn't have any pomegranate seeds - visually this made a huge (though not really important) difference, flavourwise probably too. We didn't use any buttermilk either but just made our own yoghurt-concoction - don't use more than a small garlic clove (or use more yoghurt), as otherwise the garlic will overpower everything.
A note aside: This dish seems to be the cover dish of the American edition of Ple... Read more
A note aside: This dish seems to be the cover dish of the American edition of Ple... Read more
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Really delicious and easy to make. I don't know if the Greek yogurt we get is just that much thinner than European Greek yogurt, but my sauce was much thinner than the picture on the cover. And do get the pomegranate seeds - the sweet contrast does make the dish better.