Japanese Eggplant with Greek Yogurt Sauce

• 2 Japanese eggplants
• 1/3 cup olive oil*
• 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
• Maldon sea salt and black pepper*
• 1 pomegranate
• 1 tsp za’atar

• 2 tbsp tahini
• 1/2 cup Greek yogurt 
• 1 1/2 tbsp olive oil, plus a drizzle to finish*
• 1 garlic clove, crushed

• Pinch of salt

Directions:

1. Preheat the oven to 400°F. Cut the eggplants in half lengthways. Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.

2. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil – keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast 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.

3. While the eggplants are in the oven, extract the pomegranate seeds from the pomegranate and remove any bits of white skin or membrane.

4. To make the sauce: Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

5. To serve, spoon plenty of Greek yogurt sauce over the eggplant halves. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

 * available at Olive This Olive That

Recipe inspiration: Ottolenghi