I absolutely love eggplant. I love the deep flavor that it has, and also it’s magical ability to absorb the flavors that it is cooked in. I love eggplant in almost all preparations–fried, broiled, grilled, sauteed–it’s all so incredible. Surprisingly, this is not a view that is shared by all people. I have remarkably met more eggplant haters than eggplant lovers! The Lion used to be one of these people, but luckily this recipe has slowly pushed him down the road towards becoming an eggplant lover.
This recipe is from the absolutely incredible Plenty by Yotam Ottolenghi. It’s a collection of vegetarian recipes and I think that it is an indispensable resource. Many people often struggle with making vegetables the star of the show instead of just a side dish and this cookbook will definitely help to cure that problem! The recipes are amazingly flavorful and I would highly recommend it to everybody.
This recipe, in particular is fantastic and so simple. The eggplant is scored, brushed with olive oil, broiled and then topped with a light yogurt-garlic sauce. It is then sprinkled with za’atar and pomegranate kernels. The end result is incredible. The meaty-smokiness of the eggplant plays beautifully against the tart yogurt. It is all brought together by the incredibly savory za’atar and the burst of sweetness from the pomegranate. It is delicious and beautiful and as we approach eggplant season this summer, keep this recipe on hand for a light summer meal. It is worth it.
Eggplant with Yogurt and Pomegranate
From The Hathi Cooks
at https://www.thehathicooks.com/eggplant-with-yogurt-and-pomegranate/
Absolutely delicious roasted eggplant topped with garlicky yogurt, sweet and tart pomegranate, and za'atar. Adapted from Yotam Ottolenghi's amazing book, Plenty.
You'll Need...
- For the eggplant:
- 3 baby eggplants or 1 large eggplant (see note)
- 3 Tbsp. extra virgin olive oil
- 1 tsp. fresh thyme leaves
- salt and pepper to taste
- 1/4 cup pomegranate seeds
- 2 tsp za'atar
- For the yogurt sauce:
- 1/2 cup yogurt
- 2 tbsp milk
- 2 tsp olive oil
- 1 small garlic clove, crushed
- 2 tsp fresh lemon juice
- 1 tsp sumac powder (optional)
- salt to taste
Directions
- Preheat the oven to 400F. Cut the eggplants in half lengthwise, trying to cut straight through the stalk. Score the cut surface of the eggplant making a crosshatch pattern about 1/2-1 inch wide. Place the eggplant on a foil lined baking sheet and brush liberally with olive oil. Be sure to cover all surfaces giving short breaks to allow the oil to absorb into the eggplant. Sprinkle with the thyme leaves, salt and pepper. Place in the oven. Cook for 20 minutes or until the flesh is soft and well browned.
- While the eggplant is cooking, make the yogurt sauce by combining all ingredients together. Taste and adjust seasonings as desired. Set aside to allow the garlic to absorb into the yogurt.
- To serve, remove the eggplant from the oven. Pour the yogurt sauce evenly over the eggplant. Sprinkle liberally with za'atar and pomegranate seeds. Enjoy!
Additional Notes
If using baby eggplant, can easily be made in the toaster oven. For large eggplant, increase cooking time.
5 Comments
Ah, pomegranate seeds! In Greek mythology, Persephone was kidnapped by her uncle Hades to be his queen of the underworld. Her mother Demeter -the goddess of agriculture- allowed the earth to get parched. Hermes finally negotiated her release. The earth was in bloom again. But, Persephone had eaten six kernels of pomegranate, so had to return to Hades for six months a year.Thus, Persephone returns to earth every Spring, and retreats to the underworld in Autumn.
Love this recipe; will try it next time we get some nice eggplants.
this looks amazing tanvi – going to make this at the weekend. i need to buy ottolenghi's books!!!
Love eggplants, looks delicious but I have to try this za'atar, had to look it up. Seriously Tanvi you must have a lot of ingredients on hand. Any substitute for this herb?
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