Aubergine with saffron yoghurt: Difference between revisions

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|title=Aubergine with saffron yogurt Vegetarian recipes
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|keywords=#yoghurt #saffron #aubergines #oliveoil #aubergine #pinenuts #pomegranateseeds #garlic #basil #bakingtray #greekyogurt
|description=Another lovely aubergine recipe, this time with pomegranate seeds.
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|description=Another lovely aubergine recipe, this time with pomegranate seeds
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Another lovely [[Aubergine|aubergine]] recipe, this time with [[Pomegranate seeds|pomegranate seeds]].
{{recipesummary
{{recipesummary
|TotalCalories = 539
|PortionCalories = 134
|DatePublished=9th December 2012
|Author=JuliaBalbilla
|ImageComment =  
|ImageComment =  
|Servings = Serves 4
|Servings = Serves 4
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|PrepTime =  15 minutes plus cooling time
|PrepTime =  15 minutes plus cooling time
|CookTime =  35 minutes
|CookTime =  35 minutes
|Image = [[Image:Aubergine with saffron yogurt recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Aubergine with saffron yoghurt recipe.jpg|thumb|middle|none|alt=Electus]]
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


Another lovely [[Aubergine|aubergine]] recipe, this time with [[Pomegranate seeds|pomegranate seeds]].
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Almost makes an aubergine edible 😂</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
 
<span class="reviewDesc">(almost)</span>


<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span>
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'''For the [[Saffron|saffron]] [[Yoghurt|yogurt]]'''
'''For the [[Saffron|saffron]] [[Yoghurt|yogurt]]'''
{{RecipeIngredients
{{RecipeIngredients
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* Lightly adapted from a recipe in '''Ottolenghi: The Cookbook''' (ISBN 0091922348) by ''Yotam Ottolenghi & Sami Tamimi''
* Lightly adapted from a recipe in '''Ottolenghi: The Cookbook''' (ISBN 0091922348) by ''Yotam Ottolenghi & Sami Tamimi''
===Chef's notes===
===Chef's notes===
The [[Aubergines|aubergines]] and the [[Yoghurt|yogurt]] mixture will keep seperately in the [[Fridge|fridge]] for up to 3 days.
The [[Aubergines|aubergines]] and the [[Yoghurt|yogurt]] mixture will keep separately in the [[Fridge|fridge]] for up to 3 days.
{{RecipeLine}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Uncooked]]
[[Category:Uncooked]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/yoghurt|#yoghurt]] [[Special:Search/saffron|#saffron]] [[Special:Search/aubergines|#aubergines]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/aubergine|#aubergine]] [[Special:Search/pinenuts|#pinenuts]] [[Special:Search/pomegranateseeds|#pomegranateseeds]] [[Special:Search/garlic|#garlic]] [[Special:Search/basil|#basil]] [[Special:Search/bakingtray|#bakingtray]] [[Special:Search/greekyogurt|#greekyogurt]]
</code><!-- /footer hashtags -->

Latest revision as of 11:27, 13 April 2024

Another lovely aubergine recipe, this time with pomegranate seeds.

Aubergine with saffron yoghurt
Electus
Servings:Serves 4
Calories per serving:134
Ready in:50 minutes plus cooling time
Prep. time:15 minutes plus cooling time
Cook time:35 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:9th December 2012

Best recipe review

Almost makes an aubergine edible 😂

4/5

(almost)

Klapaucius

For the saffron yogurt

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the aubergines

To finish

Mise en place

  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

For the saffron yogurt

  1. Infuse the saffron in the hot water for 5 minutes.
  2. Pour into a jug with the yogurt, garlic, lemon juice, olive oil and a little salt.
  3. Whisk well, adjust seasoning and chill.

For the aubergines

  1. Place the aubergine slices on a baking tray and brush them all over with olive oil.
  2. Season and bake for 35 minutes until golden brown.
  3. Allow to cool.

To finish

  1. Arrange the aubergine slices on a plate, slightly overlapping.
  2. Drizzle the yogurt 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 yogurt mixture will keep separately in the fridge for up to 3 days.

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#yoghurt #saffron #aubergines #oliveoil #aubergine #pinenuts #pomegranateseeds #garlic #basil #bakingtray #greekyogurt

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