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Tag Archives | Za’atar

Aubergine with Buttermilk Sauce

Roasted Eggplant with tangy buttermilk sauce, a sprinkle of za’atar and dotting of pomegranate seeds.

The Sauce: Buttermilk Sauce – Tangy buttermilk and yogurt sauce with garlic oozes into diamond-cut roasted eggplant halves.

‘Great Sauces Transform Good Food into Gourmet’ 

Mediterranean inspiration

Eggplant sounds exotic in French: aubergine (oh’-ber-zheen). On the other hand one Aubergine with Pomegranatesmust travel must farther east for the inspiration for this dish. Think of roasted Baba Ghannouj with za’atar and pomegranate jewels. A creamy buttermilk and yogurt sauce with the blush of tzatziki, is spooned over and soaks into the crevices of the roasted eggplant. Each bite has a few pomegranate seeds that pop open to release their bright red juice. Eggplant never had it so good.

You may also enjoy Baba Ghannouj, Roasted Carnival Squash, Cheddar Zucchini Bake, Steamed Corn on the Cob and Spicy Roasted Butternut Squash.

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Recipe: Aubergine with Buttermilk Sauce

Active Time: 8 Minutes | Total Time: 50 Minutes | Yield: 6 Servings

3 1-lb aubergines (eggplant)
5 Tbsp olive oil, divided plus more for serving
1 tsp fresh thyme leaves, plus extra sprigs for garnish
freshly ground black pepper
1 pomegranate
1 tsp za’atar
1/2 cup buttermilk
1/2 cup plain yogurt
1 small garlic clove, minced or microplaned

Special Equipment – baking sheet, small bowl

1 Preheat the oven to 400 degrees.

2 Cut the eggplants in half
Aubergine with cross hatchlengthwise and place on a baking sheet skin side down. Make 1-inch cross hatch incisions without piercing the skin. Brush with 3 tablespoons olive oil. Sprinkle with thyme leaves and season generously with salt and pepper. Roast in the oven until flesh is soft and deep golden brown, about 40-45 minutes.

Roasted Aubergine3 Meanwhile combine buttermilk, yogurt, garlic and remaining 2 tablespoons olive oil in a small bowl. Season with a pinch of salt to taste. Set in the fridge until serving.

4 To serve, spoon buttermilk sauce over each eggplant half, sprinkle with za’atar and lots of pomegranate seeds. Garnish with sprigs of thyme.

-This dish is a nod to the flavors of Baba Ghannouj, an Mediterranean eggplant dip.
-Add a few toasted pine nuts, if desired.

-Serve as a side dish.
-Use 6 Japanese eggplants and serve as an appetizer.

Dish Designer

  • Exchange bulbous eggplant for skinny Japanese eggplant.

InspirationYotam Ottolenghi
Cook with Sauces
Aubergine with Buttermilk Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: September 14, 2014

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Labneh is a thick yogurt dip seasoned wtih za’atar and eaten with torn pita.

The Sauce: Labneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.

‘Great Sauces Transform Good Food into Gourmet’ 

Clamp lid jars

Maybe you’ve savored meze bites of stuffed grape leaves, roasted olives and ground lamb pastries. Then you’ve dunked torn pieces of fresh grilled pita bread into hummus, baba ghannouj and Labneh.

Dip Pita in LabnehNow you can make Labneh at home. It’s a thickened yogurt dip garnished with olive oil and za’atar. All you need is a 12” square of cheesecloth to strain the liquid away from Greek yogurt. It makes yogurt extra thick and concentrated for dipping. I love my tall clamp lid jars that hold the cheesecloth suspended and securely sealed overnight in the fridge. The verticality of air tight jars conserves fridge space. You must start the day before but it’s way easier than baba ghannouj and even hummus.

You may also enjoy Hummus, Baba Ghannouj, Middle Eastern Pita Bread, Roasted Red Pepper Htipiti, Feta Tzatziki Dip, Tapenade and Falafel with Tzatziki Sauce.

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Recipe: Labneh

Active Time: 8 Minutes | Total Time: 24 Hours | Yield: 3/4 Cup

Greek YogurtIngredients
1 1/2 cups Greek yogurt
pinch salt
1/2 tsp lemon juice
1 Tbsp olive oil
1 Tbsp Za’atar

Special Equipment – cheesecloth plus clamp lid jar or bowl with mesh strainer

Strain in Clamp Top Jar1 Combine yogurt, salt and lemon juice.

2 Scoop on a 12” square piece of cheesecloth (use a double layer if it’s thin). Gather the ends together.

Strain in Clamp Top Jar3 Suspend in a tall clamp lid jar or over a bowl with a mesh strainer so the liquid can drain away. Place in the fridge for 24 hours.

4 Spoon into a bowl or plate. Drizzle with olive oil and sprinke with Za’atar. Dip with torn grilled pita bread or pita chips.

I like to buy Greek yogurt from a Middle Eastern market because it usually has the characteristic tartness. If not I prefer Fage from the supermarket.

Add a little more lemon juice for more tartness especially if you’re not using Middle Eastern yogurt.

I bought a couple clamp lid jars at my local Good Will or check out a garage sale.

Left a couple extra days it becomes thick like farmers cheese. Roll it into small balls and place in a jar of olive oil to preserve. Keeps for about a week.

Dish Designer

  • Exchange Greek for regular yogurt but strained for 48 hours.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photography and Styling by Helen Horton
Updated: February 1, 2014

Continue Reading · 0

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