Ottolenghi Aubergines

|Adapted from his cookbook Plenty here's an easy way to cook your augergines Ottoleghi style.|aubergine|2 large aubergines80ml olive oil1½ tsp lemon thyme leaves plus a few whole sprigs to garnishSeeds from 1 pomegranate or 200-300g of seeds alone1 tsp za'atarMaldon sea salt and black pepperFor the sauce:140ml milk100g Greek yoghurt1½ tbs polive oil plus a drizzle to finish1 small garlic clove crushedpinch of salt|Preheat the oven to 200°C/Gas Mark 6.Cut the aubergines in half lengthways cutting straight through the green stalk. Use a small sharp knife to make three or four parallel incisions in the cut side of each aubergine half without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shape pattern.Place the aubergine halves cut-side up on a baking sheet lined with baking parchment. Brush them with the 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. Flip them cut side down. Roast for 35 minutes at which point the flesh should be soft flavoursome. Flip cut side up and return to the oven for 5-10 min until they are nicely browned. Remove from the oven and allow to cool down completely.While the aubergines are in the oven prepare the pomegranate and sauce. If using a fresh pomegranate be sure to remove any bits of white skin or membrane when you separate the seeds. For the sauce whisk together all of the ingredients. Taste for seasoning then keep cold until needed.To serve spoon plenty of sauce over the aubergine halves without covering the stalks. Sprinkle zaatar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.|10.00 minutes|4|Yotam Ottolenghi