Roasted Aubergine with Saffron Yogurt

A delicious salad of aubergines, pomegranate seeds and saffron yogurt - great hot or cold.


  • 3 medium aubergines cut into chunks/ 2cm slices/ wedges
    olive oil
    2 tbsp toasted pine nuts
    handful pomegranate seeds
    20 basil leaves
    coarse sea salt and black pepper

    saffron yoghurt;
    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. 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. 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. 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

Serves: 4

5 stars

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