Wednesday, April 25, 2012

Eggplant with Buttermilk Dressing

This recipe is derived from Plenty by Yotam Ottolenghi

Take one eggplant divide in half length ways, cut diagonal sliced dress with olive oil and thyme
Oven bake until soft and well cooked

For the dressing mix equal amounts of buttermilk and Greek style yogurt with 1 tsp crushed garlic and salt

Sprinkle the baked eggplant with Zaatar
Dress well with the dressing
Garnish with pomegranate seeds

We found this a little too sweet and would leave out the pomegranate in future

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