Japanese Eggplant with Greek Yogurt Sauce

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