After such success with finding and enjoying the pomegranate last week, I had to go back to the store and grab another one before they disappear! And, of course, that meant I had to FINALLY make the cover recipe: Eggplant with Buttermilk Sauce (pg. 110).
This recipe was pretty easy, provided you have easy access to the ingredients. The two that were most difficult here were the pomegranate (as already discussed) and the za’atar. In a previous recipe, I attempted to make it myself. But since then, I learned that my friend, who’s family is Lebanese, has a giant jar of it at her apartment! Perfect! So, I got some from her. Problem solved 🙂
I began by preparing the eggplant and putting it in the oven to roast. While it was roasting, as Chef suggested, I seeded the pomegranate (which was easier and less messy this time around) and made the sauce. Then it was simply putting everything together to enjoy!
On a side note, the sauce did not require the whole pint of buttermilk I bought, so I made homemade buttermilk biscuits to enjoy along with the eggplant. Not the robust white bread or pita Chef recommended, but they were delicious and pretty easy! Thanks Pinterest 😉
The dish was great! The spices and garlic in the sauce paired so nicely with the pomegranate. The eggplant became pretty much background, just giving its meatiness and subtle roasted flavor to the dish. The sauce and pom’s were definitely the stars here, though. I really liked it! 5 stars.
Mine (L – the stem fell off when I cut it…) and Chef’s (R, pg. 111).