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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