This delicious and easy vegetarian recipe is inspired by Yotam Ottolenghi. Ottolenghi is an Israel born, England based chef and I really recommend his books. Vegetables always steal the show in his easy but very tasty recipes.
For this aubergine dish I replaced the buttermilk sauce with a yogurt sauce. This recipe makes a great starter for 4 people, or a main dish for 2 if you serve it with pita bread.
Thyme or parsley leaves
Sea salt and Black pepper
1 cup (250ml) Greek yogurt
1 garlic clove, crushed
2 tbs olive oil
optional: za’atar (Middle Eastern spice mixture)
Preheat the oven to 200°F (100°C). Cut the aubergines in half and make a few incisions in the cut side of each aubergine half. Put the aubergines in a baking dish, brush the cut side with olive oil and sprinkle with the fresh herbs, salt and pepper. Put them in the oven for about 40minutes.
Meanwhile; mix the yogurt with the garlic and olive oil.
When the aubergine is done, put the yogurt on top. Sprinkle with za’atar and the pomegranate seeds. I added some extra thyme leaves.