Ever since we moved into this new house, every time I come down the stairs from my office, I happen to see the cover of Plenty, and every time I see it, I want to eat it. So today I made the cover recipe.
Eggplant with Buttermilk Sauce
Roasted eggplant with a creamy, garlicky buttermilk and greek yogurt sauce, topped with pomegranate and za’atar. The eggplant is allowed to absorb lots of olive oil before it’s roasted until it’s very tender. The pomegranate (which I could rarely find in LA but is easy to find here) serves both as sweetness to balance the tart sauce as well as crunch to balance the soft texture of the eggplant. Za’atar is a fragrant herb used in Middle Eastern cooking and is likely what the Bible frequently refers to as hyssop, but also commonly refers to a spice blend that includes sesame seeds, salt, oregano, cumin, and sumac (a delicious citrusy herb). I used the spice blend here. It rounded out the flavors to keep the dish savory.
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