Aubergine with saffron yoghurt
From Cookipedia
Another lovely aubergine recipe, this time with pomegranate seeds.
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
- Infuse the saffron in the hot water for 5 minutes.
- Pour into a jug with the yogurt, 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 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.
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#yoghurt #saffron #aubergines #oliveoil #aubergine #pinenuts #pomegranateseeds #garlic #basil #bakingtray #greekyogurt
https://www.cookipedia.co.uk/recipes_wiki/Aubergine_with_saffron_yoghurt