I recently tried this recipe from Yotam Ottolenghi’s Plenty cookbook, and it felt like a blind taste test. I had no idea what to expect, but it’s the book’s cover photo, which has been captivating me for months.

You know what it tasted like, though? A healthier, Italian, even-more-savory-and-rich version of a baked potato covered in sour cream.

Yeah, so you’re going to want this recipe.

HERE IT IS:

Found on Epicurious.com
Makes 4 as a starter

INGREDIENTS

• 2 large and long eggplants
• 1/3 cup olive oil
• 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
• Maldon sea salt and black pepper
• 1 pomegranate (We used just pomegranate seeds)
• 1 tsp za’atar (We nixed this completely and improvised with other spices)

Sauce:

• 9 tbsp buttermilk
• 1/2 cup Greek yogurt
• 1 1/2 tbsp olive oil, plus a drizzle to finish
• 1 small garlic clove, crushed
• pinch of salt

PROCESS

It’s pretty lengthy. Why not just visit the site that has permission to print it all verbatim, here.

It is so savory and delicious. I know I said that already. It makes a great meal or appetizer: Your choice!

Enjoy!