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About the Recipe: Chef Yotam Ottolenghi and Chef Sami Tamimi in 2002 highlighted ingredients like eggplant, Greek yogurt, Za‘atar spice, and pomegranate that were fresh and had bright herb flavors. This stimulated a global appetite for Eastern Mediterranean food. The recipe is easy to make and makes a visually attractive holiday vegetable dish.
Recipe: Inspired by Chef Yotam Ottolenghi and Chef Sami Tamimi 2002 United Kingdom – Signature Dish – Eggplant with Buttermilk Sauce
Signature Recipe Story and Recipe Information: are located on
p. 187 and p. 372 in Signature Dishes That Matter book.
For the original recipe See:
Plenty Ottolenghi
https://sharelovenotsecrets.com/eggplant-with-buttermilk-sauce-ottolenghi/ or https://www.thedailymeal.com/eggplant-buttermilk-sauce-recipe
Cook’s Note: If you don’t have any buttermilk, you can make a substitute by adding one Tablespoon lemon juice to 1 cup of milk; stir and let it aside for about 5 minutes.
For Serving: Place eggplant halves on serving platter. Carefully spoon buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar spice and thyme leaves over the sauce; dot with pomegranate seeds over the top and garnish with small thyme sprigs or leaves.
Serves: 6
pdf for Copy of Recipe – Mediterranean Eggplant with Za’atar Buttermilk Sauce
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