Name: Eggplant with Buttermilk Sauce
Yield: 4 Servings
Ingredients: 2 large and long eggplants; 1/3 cup olive oil; 1 1/2 teaspoons lemon thyme leaves (regular thyme will do), plus a few whole sprigs to garnish; Maldon sea salt and black pepper; 1 pomegranate; 1 teaspoon za'atar; 9 tablespoons buttermilk; 1/2 cup Greek yogurt; 1 1/2 tablespoons olive oil, plus a drizzle to finish; 1 small garlic clove, crushed; 1 pinch salt

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