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Roasted Eggplant with Lemon Buttermilk Sauce

Roasted eggplant topped with buttermilk yogurt sauce is perfection for an elegant, yet rustic meal.
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Ingredients
  

Eggplant:

  • 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

To serve:

  • 1/2 cup pomegranate seeds I buy the seeds themselves instead of messing with a whole pomegranate
  • Pita bread
  • Olives

Instructions
 

  • 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.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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