Aubergine with saffron yoghurt: Difference between revisions
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Revision as of 19:05, 9 December 2012
| Aubergine with saffron yoghurt | |
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| Servings: | Serves 4 |
| Ready in: | 50 minutes plus cooling time |
| Prep. time: | 15 minutes plus cooling time |
| Cook time: | 35 minutes |
| Difficulty: | 
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Another lovely aubergine recipe, this time with pomegranate seeds.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A small pinch of saffron
- 45ml hot water
- 180g Greek yoghurt
- Garlic to taste, crushed
- 40ml lime juice
- 45ml olive oil
For the aubergines
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 medium aubergines, sliced 2cm thick
- Olive oil
To finish
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons pine nuts, toasted
- The seeds of 1 pomegranate
- 20 basil leaves (or dried basil if fresh unavailable)
- Seasoning
Mise en place
- Pre-heat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
Method
- Infuse the saffron in the hot water for 5 minutes.
- Pour into a jug with the yoghurt, garlic, lemon juice, olive oil and a little salt.
- Whisk well, adjust seasoning and chill.
For the aubergines
- Place the aubergine slices on a baking tray and brush them all over with olive oil.
- Season and bake for 35 minutes until golden brown.
- Allow to cool.
To finish
- Arrange the aubergine slices on a plate, slightly overlapping.
- Drizzle the yoghurt over them and sprinkle the pine nuts, pomegranate seeds and basil over the top.
Recipe source
- Lightly adapted from a recipe in Ottolenghi: The Cookbook (ISBN 0091922348) by Yotam Ottolenghi & Sami Tamimi
Chef's notes
The aubergines and the yoghurt mixture will keep seperately in the fridge for up to 3 days.