I recently went to Morocco, and one of my favorite things to do was wander around the markets looking at various fruits and veggies, tea, and spices. There was so much that it was hard to decide what was worth taking home with me.
This eggplant makes a good vegetarian main course, and is delicious when served with warm pita bread and olives. A green salad on the side, and it’s a nutritious, meal that you will forget is so good for you because it tastes so good. The eggplant becomes velvety and caramelized; the sauce is tangy and bright, and the addition of pomegranate seeds on top adds a pop of both color and texture. It’s beautiful, tasty, and not as hard as you might think.
Roasted Eggplant with Lemon Buttermilk Sauce
- 1 eggplant
- 2 tablespoons olive oil
- 2 teaspoons ras el hanout
- 1 tablespoon fresh thyme leaves
- Colima Sea Salt
Lemon Buttermilk Sauce:
- 1 cup buttermilk
- 1/2 cup full fat Greek yogurt
- Juice and zest of 1 lemon
- 2 cloves garlic grated
- 1/2 cup pomegranate seeds I buy the seeds themselves instead of messing with a whole pomegranate
- Pita bread
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cut the eggplant in half, and make a few slices in each cut side.
- Drizzle with olive oil, and season with the ras el hanout, thyme, and salt.
- Bake for 45 minutes, or until eggplant is soft, with golden edges.
- While the eggplant is baking, make the sauce by whisking all of the ingredients together until smooth.
- Top the warm eggplant with the sauce and pomegranate seeds.