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    Roasted Aubergine with Saffron Yogurt

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    Roasted Aubergine with Saffron Yogurt

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

    • Total time: 45 mins

    Serves: 4


    • 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!

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