Aubergine with buttermilk sauce

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Preparation info

  • Serves

    4

    as a starter
    • Difficulty

      Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

  • About

I can’t think of a more rustically elegant (is that a contradiction in terms?) starter. Serve with some robust white bread or pitta and you are, literally, in food heaven. In the recipe you’ll find Sami Tamimi’s technique for getting the seeds out of the pomegranate, which I am afraid is now a very well-known secret.