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Eggplant with Buttermilk Sauce

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Introduction

Welcome to a culinary journey with our “Eggplant with Buttermilk Sauce” recipe, an enticing dish that marries the rich flavors of eggplants and tangy buttermilk. This delightful recipe offers both versatility in its ingredients and simplicity in preparation.

Tips for this recipe

When preparing the “Eggplant with Buttermilk Sauce”, slicing eggplants evenly is key to ensure they cook uniformly. Blending buttermilk sauce at room temperature can help in achieving a smoother consistency, and using fresh lemon thyme adds an unparalleled zestiness.

Why you will love this recipe

The “Eggplant with Buttermilk Sauce” is not just a meal; it’s a celebration of flavors. The eggplant, roasted to perfection, pairs wonderfully with the buttermilk sauce, creating an irresistible combination that caters to both vegetarian palates and those seeking innovative taste experiences.

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 (to taste)
  • 1 pomegranate

Advised equipment

  • Kitchen Knife (for slicing eggplant)
  • Chef’s Essentials Professional Series Cutting Boards Set (3 pieces)
  • Baking Sheet (15-Inch x 10-Inch, for roasting or baking the eggplant)
  • Mixer, such as a Cuisinart Electric Mixer Standing Model Stainless Steel
  • Blender or Food Processor (e.g., Ninja Professional 800 Blender)
  • Strainer with Lid and Pitcher (Mueller Strainer, for draining buttermilk)

History of the recipe

The “Eggplant with Buttermilk Sauce” is an innovative twist on traditional eggplant dishes, taking inspiration from Middle Eastern cuisine’s affinity for bold flavors and textures. Eggplants have been a staple in culinary history across various cultures, often showcasing their versatility.

Fun facts about this recipe

Eggplant is known for its remarkable ability to absorb flavors, making it an ideal candidate for sauce pairings. The use of buttermilk in this dish not only adds a creamy texture but also introduces lactic acid, which can tenderize the eggplants and provide a unique depth to the overall taste profile.

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Eggplant with Buttermilk Sauce

Eggplant with Buttermilk Sauce

amanda

Equipment

  • Kitchen Knife (for slicing eggplant), Chef's Essentials Professional Series Cutting Boards Set

  • Baking Sheet (for roasting or baking the eggplant), KitchenAid Commercial Baking Sheets, 15-Inch x 10-Inch

  • Mixer (for making buttermilk sauce and other preparations that require blending), Cuisinart Electric Mixer Standing Model Stainless Steel

  • Blender or Food Processor (for pureeing ingredients), Ninja Professional 800 Blender

  • Strainer (to drain buttermilk and strain out solids from the mixture), Mueller Strainer with Lid, Pitcher

  • Cutting Board (for safely preparing vegetables and other ingredients), Chef's Choice Professional Stainless Steel Cutting Boards Set of 3

  • Measuring Cups and Spoons (essential for precise measurements in cooking), OXO Good Grips Stainless Steel Measuring Tools, Set of 10

  • Digital Scale (for accurate ingredient measurement by weight), Apex Precision Kitchen Digital Scales with Temperature Probe

  • Mixing Bowls (useful for combining ingredients and marinades), OXO Good Grips Stainless Steel Mixing Bowls, Set of 3

  • Colander (for rinsing eggplant or draining other components if needed in your recipe), Bialetti Colanders with Metal Handles, 5 Pieces

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

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Instructions

1

Instruction 1

Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
2

Instruction 2

Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing 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 be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
3

Instruction 3

While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
4

Instruction 4

To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
5

Instruction 5

To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
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