Aubergine with saffron yoghurt

Aubergine with saffron yoghurt

Servings:	Serves 4
Ready in:	50 minutes plus cooling time
Prep. time:	15 minutes plus cooling time
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	9th December 2012

Another lovely aubergine recipe, this time with pomegranate seeds.

For the saffron yogurt

Ingredients

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

• A small pinch of saffron
• 45ml hot water
• 180g Greek yogurt
• Garlic to taste, crushed
• 40ml lime juice
• 45ml olive oil

For the aubergines

• 3 medium aubergines, sliced 2cm thick
• Olive oil

To finish

• 2 tablespoons pine nuts, toasted
• The seeds of 1 pomegranate
• 20 basil leaves (or dried basil if fresh unavailable)
• Seasoning

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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