Ottolenghi’s Buttermilk & Pomegranate Aubergines

In Season: Aubergines

June-October

Oh Ottolenghi, you’ve done it again. Often slightly overwhelming, with recipes that require extensive lists of unheard of ingredients, this is actually a relatively minimalist recipe for him. An incredibly versatile Middle Eastern spice blend, za’atar is something that you are unlikely to have lying around but once bought is a welcome addition to any spice cupboard. These aubergines are interesting without being overbearing, which makes them a really great accompaniment to meats. I served them with this Shredded Lamb recipe and they worked really well. A great way to celebrate the seasonal arrival of aubergines!

• 2 large and long aubergines
• 75ml olive oil
• Coarse sea salt and freshly ground black pepper
• 1 pomegranate
• 3 tsp za’atar

For the sauce

• 140ml buttermilk
• 100g Greek yogurt
• 1½ tbsp olive oil, plus a drizzle to finish off
• 1 small garlic clove, crushed
• Pinch salt

Preheat the oven to 200C

1) In a small bowl, mix the za’atar with the olive oil. Cut the aubergines in two lengthways then make three or four deep parallel incisions from each side of the aubergine, taking care not to cut as far as the skin. Then, at a 45-degree angle to these cuts, make four more, to create a diamond pattern.

2) Put the aubergines, cut side up, in a roasting pan and brush well with the oil and za’atar mix. Sprinkle with salt and pepper then roast for 35-40 minutes. The flesh should be soft and well coloured. Remove and leave to cool.

2) While the aubergines are in the oven, prepare the pomegranate seeds and the sauce. For the latter, just whisky all of the ingredients together and keep cold until needed.cut the pomegranate in two horizontally. To remove the pomegranate seeds easily, cut them in half and use a wooden spoon to knock the skin side so that the seeds fall into a bowl. Once all are out, remove any white skin bits.

3) To serve, spoon the sauce over the flesh side of the cooked aubergines, then sprinkle on lots of pomegranate seeds and finish with a drizzle of oil.