Recipe by: Aparna Balasubramaniam

Source: ‘Plenty’ by Yotam Ottolenghi

Serves: 4 – 6

Aparna Balasubramaniam's Lebanese Eggplants
Aparna Balasubramaniam’s Lebanese Eggplants

Ingredients (Eggplants)

  • 2 large eggplants
  • ¼ cup olive oil
  • small bunch of thyme leaves
  • Sea salt to taste

Ingredients (Sauce)

  • 1/3 cup buttermilk
  • ½ cup Greek yoghurt
  • 1 Tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 ½ tsp za’atar
  • Salt to taste


Arils of 1 pomegranate


  • Wash the eggplants and cut them into ½ inch rounds.
  • Brush each round with olive oil, sprinkle with sea salt and a few thyme leaves.
  • Grill them on a low flame, turning frequently, until cooked. The eggplant should be soft, but not mushy. Cool and keep aside.
  • Put all the ingredients for the sauce in a bowl. Whisk gently until blended. Refrigerate until needed.
  • To serve, arrange the grilled eggplant rounds on a plate. Spoon a generous amount of the sauce on top of each round and sprinkle some pomegranate arils on each.

Download PDF here: Aparna Balasubramaniam Lebanese Eggplant with Buttermilk