Roasted Eggplant with Buttermilk Sauce & Pomegranate

Colorful. Sublime. Warming for the Season

I came across this recipe in my archives this week. It's definitely one to revisit. One of the first recipes I ever made by Yotam Ottolenghi, this dish is simple, colorful, and a perfect way to dress up your weekend. Serve it with some steamed rice, a green salad, a crusty loaf of bread, and a bottle of wine for a delightful meal.



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Yield: 4 Servings


  • 4 medium or 8 small eggplants
  • ⅓ cup olive oil
  • Sea salt and freshly ground black pepper
  • 1 pomegranate

For the sauce:

  • ½ cup buttermilk
  • ½ cup Greek yogurt
  • 2 T. olive oil
  • 1 small clove garlic, crushed
  • Salt & freshly ground black pepper

For garnish:

  • Fresh chives or other fresh herbs


  1. Preheat the oven to 400 degrees F. Cut the eggplants in half lengthways, cutting straight through the green stalk. Leave the stalk intact.  Use a small sharp knife to make three or four parallel incisions on the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get diamond-shaped patterns.
  2. Place the eggplant halves, cut-side up, on a sheet pan lined with parchment paper. Brush them with olive oil. Sprinkle with salt and pepper.
  3. Roast eggplant halves for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
  4. While the eggplants are in the oven, cut the pomegranate in half horizontally.* Working over a bowl, remove all the seeds. Discard skin and membrane.
  5. To make the sauce, whisk together the ingredients. Taste and adjust seasoning.
  6. To serve, spoon the sauce over the eggplant. Sprinkle with pomegranate seeds and chives or other fresh herbs.
  7. Enjoy.


  1. This recipe is from Plenty by Yotam Ottolenghi.


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