Eggplant in buttermilk sauce with pomegranate

Preheat the oven to 400.

Cut the eggplant in half lengthwise and make three or four parallel incisions; place cut side up on a parchment-lined baking sheet.

Brush with olive oil, sprinkle with lemon, thyme leaves, salt and pepper. Roast 35 to 40 minutes.

Cut the pomegranate in two horizontally; hold a half cut side down on the palm over a bowl and knock out the seeds with the back of a wooden spoon.

Whisk the buttermilk, Greek yogurt, olive oil, salt and garlic together. Keep cold until needed.