Eggplant with Buttermilk Sauce

INGREDIENTS

• Maldon sea salt and black pepper
• 1 small garlic clove, crushed
• 1 tsp za'atar
• 1/3 cup olive oil
• Pinch of salt
• 2 large and long eggplants
• 1 1/2 tbsp olive oil, plus a drizzle to finish
• 1/2 cup Greek yogurt
• 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
• 1 pomegranate
• 9 tbsp buttermilk