A delicious salad of aubergines, pomegranate seeds and saffron yogurt - great hot or cold.
Roasted Aubergine with Saffron Yogurt
3 medium aubergines cut into chunks/ 2cm slices/ wedges
2 tbsp toasted pine nuts
handful pomegranate seeds
20 basil leaves
coarse sea salt and black pepper
small pinch saffron strands
3 tbsp hot water
180g greek yoghurt
1 garlic clove, crushed
2 1/2 tbsp lemon juice
3 tbsp olive oil
- 1. For the sauce, infuse the saffron in hot water in a small bowl for 5 mins. Pour the infusion into a bowl containing the yohgurt, garlic, lemon juice and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt if necessary, then chill.
- 2. Preheat the oven to 220 degrees C. Place a cut aubergine on a roasting tray, brush with plenty olive oil all over and sprinkle with s&p. Roast 20 -35 mins until lively light brown colour. Let them cool down. Serve at room temperature.
- 3. To serve, arrange on a large plate. Drizzle saffron yoghurt over and sprinkle with pine nuts and pomegranate seeds and place basil on top. Happy cooking!
- Total time: 45 mins
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