Cut the eggplants in half lengthways,cutting straight through the green stalk (the stalk is for thelook; don't eat it). Use a small sharp knife to make three or fourparallel incisions in the cut side of each eggplant half, withoutcutting through to the skin. Repeat at a 45-degree angle to geta diamond-shaped pattern.
Place the eggplant halves, cut-side up, on a baking sheet linedwith parchment paper.
Brush them with olive oil—keep onbrushing 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 besoft, flavorful and nicely browned.
Remove from the oven andallow to cool down completely.
While the eggplants are in the oven, cut the pomegranate intotwo horizontally. Hold one half over a bowl, with the cut sideagainst your palm, and use the back of a wooden spoon or arolling pin to gently knock on the pomegranate skin. Continuebeating with increasing power until the seeds start coming outnaturally and falling through your fingers into the bowl. Once allare there, sift through the seeds to remove any bits of white skinor membrane.
To make the sauce.
Whisk together all of the ingredients. Tastefor seasoning, then keep cold until needed.
To serve, spoon plenty of buttermilk sauce over the eggplanthalves without covering the stalks.
Sprinkle za'atar and plenty ofpomegranate seeds on top and garnish with lemon thyme. Finishwith a drizzle of olive oil.
Reprinted with permission from Plenty by Yotam Ottolenghi, (C) 2011 Chronicle Books
