Eggplant with Buttermilk Sauce

Pomegranate seeds for the Eggplant with buttermilk sauce

Eggplant with buttermilk sauce

Eggplant with buttermilk sauce

The posting of the recipe is long overdue, as I made this dish quite a while ago.  So I may not remember the exact details of everything I did to make this – but here goes.  Have I told you about the unprecedented influx of cookbooks in Annie and I’s apartment?  I went from owning exactly zero cookbooks before Christmas and my birthday this year (Jan 6) to having 4.  That’s a 400% increase in cookbooks within the span of a month!  Anyway, Annie’s mom got me this great cookbook called Plenty, that has some fantastically new and different recipes. This is one of them.

A picture of this eggplant with buttermilk sauce recipe is on the cover of the Plenty cookbook, so I decided to make it.  It looked like nothing I had ever tasted before, and that’s what it ended up tasting like!

Eggplant with Buttermilk Sauce


2 eggplants
1/2 cup olive oil
4-6 thyme sprigs
salt and pepper
1 pomegranate (this is the fun part)
For the sauce:
9 Tbs buttermilk
1/2 cup Greek yogurt
1.5 Tbs olive oil
1 small garlic clove, finely chopped
pinch of salt


Preheat the oven to 400 degrees. Cut the eggplants in half lengthwise (see photo below). Now cut some lengthwise incisions on each half, but not all the way through to the skin. This is just to let the oil and juices get around. Make some more diagonal incisions (I sort of did this like you would cut an avocado before you scoop the flesh out).

Place the eggplant halves on a baking sheet, and brush them with the 1/2 cup olive oil until it’s all used up.  Sprinkle with some thyme leaves and salt and pepper.  Roast for 45 minutes, when the eggplant flesh should be soft and browned.

While the eggplant is roasting away, let’s do something fun. To get all the seeds out without digging through the fruit like a raccoon, start by cutting the pomegranate in half.  Hold one half over a bowl with the flesh side facing down into your hand (watch out, your fingers are about to get juicy). Use the back of a wooden spoon and start whacking the back of the pomegranate gently, and then with increased force, until the seeds start to fall out into the bowl.  Don’t lose faith if seeds don’t start raining down right away: it takes a minute for them to start getting loose. It helps to flip the pomegranate half over once in a while to gently pull the membranes apart and pick them out. Do the same thing with the other half.

Make the sauce by whisking all of the sauce ingredients together in a small bowl.  I used Greek yogurt that was honey-flavored, which may have been a mistake.

When the eggplant halves are done, serve by spooning plenty of the sauce over the halves.  Sprinkle your expertly-harvested pomegranate seeds on top and garnish with some more thyme and drizzle with a bit of olive oil.

The taste was amazing – a combination of things I have never tasted in combination before!