Japanese Eggplant with Greek Yogurt Sauce – Olive This Olive That

Ingredients

• 2 Japanese 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
• 1 tsp za’atar
• 2 tbsp tahini
• 1/2 cup Greek yogurt
• 1 1/2 tbsp olive oil, plus a drizzle to finish*
• 1 garlic clove, crushed
• Pinch of salt
• While the eggplants are in the oven, extract the pomegranate seeds from the pomegranate and remove any bits of white skin or membrane.
• To make the sauce : Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
• To serve, spoon plenty of Greek yogurt sauce over the eggplant halves. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.