No, today I do not have a cookie recipe for you. I can not eat only biscuits. And you can’t either. Therefore, today I have for you a very delicious recipe of eggplants with buttermilk sauce that you must cook. Especially if you like eggplants. I love them, so this is why I love this recipe so much.
For 2 servings you need:
2
eggplants
olive
oil
sea
salt
pepper
fresh
thyme
For the buttermilk sauce:
75 g buttermilk
75 g yogurt
2 tbsp olive oil
sea salt
seads from ½ pomegranate
Preparation time: 20 minutes
Cooking time: 30-40 minutes
This is how you proceed:
Preheat oven at 180°C degrees.
Wash eggplants, cut in half, and cut about 2 cm deep. Lay with the cut side up on a baking sheet. Sprinkle eggplants with plenty of olive oil. Sprinkle with sea salt, pepper and fresh thyme.
Bake for 30-40 minutes.
For the sauce mix buttermilk, yogurt, 2 tablespoons olive oil and sea salt. Pour buttermilk sauce over the eggplant, garnish with pomegranate seeds and thyme. Serve immediately.
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