Aubergine with buttermilk and pomegranate

Aubergine is quite versatile and has a 'meaty' texture to it. Try this delicious recipe by Yotam Ottolenghi. Very filling and good both on its own, as a starter, lunch or with meat. The za'atar makes the whole difference. Obviously buttermilk is just some milk with butter in it. I use almond milk with ghee (clarified butter).