Roasted za’atar eggplant with sumac buttermilk yogurt, fried shallots, pomegranate. Credit to Yotam Ottolenghi for the dish concept.

Great concept. I don’t think the drops and scattered elements off of the eggplant are going you a favor. They’re not clean or purposeful. The sauce overflow is fine, but the rest looks more like the waitstaff rushed the plate.

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I’m a home cook, but I would take the thyme leaves off the stem for ease of eating.

I am over run with eggplant, looks like a nice change of pace.