Best Eggplant With Buttermilk Sauce Recipes

EGGPLANT PARMESAN

Steps:

• To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours.
• Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying.
• Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off.
• Preheat the oven to 400 degrees F.
• Warm the cooked pasta in a simmering water bath. Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta and reserve. Place the cooked eggplant on a baking sheet and finish with the remaining sauce. Add some Parmesan cheese and bake, 4 to 5 minutes. After baking, place the eggplant over the sauced pasta and serve.

EGGPLANT WITH BUTTERMILK SAUCE

Steps:

• Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
• Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil-keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
• While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
• To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
• To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.