Roasted eggplant with greek yogurt, za’atar and pomegranate

A simplified version of the world famous Yotam Ottolenghi‘s recipe.

Ingredients: good starter for 2 people

• 1 large and long eggplant
• 4 tbs olive oil
• Thyme leaves
• Salt & pepper
• 1 small pomegranate
• 2 teaspoons za’atar
• 4 tbs greek yogurt

Instructions:

1. Preheat the oven to 200 ° C.
2. Wash and cut the eggplants in half lengthways, keeping the green stalk.
3. With a small knife cut some lines in the eggplant flesh (you should end up with a kind of grid). Be careful to don’t cut through to the skin.
4. Place the eggplant halves on a baking sheet. Pour 2 tablespoons of olive oil on top of each half. Sprinkle with the thyme leaves and some salt and pepper.
5. Roast for 40 min, keep aside.
6. While the eggplants are roasting, extract the seeds from the pomegranate and keep in a bowl.
7. To serve, top each roasted eggplant halves with 2 tablespoons of greek yogurt, sprinkle 1 teaspoon of za’atar, and plenty of pomegranate seeds on top.
8. Finish with a drizzle of olive oil. Serve with a toasted slice of bread.