|Roasted Eggplant With Saffron Yogurt and Pomegranate, Photo: NK|
Ok then, on to the main event!
|Roasted Eggplant Wedges, Photo: NK|
Ottolenghi's Eggplant With Saffron Yogurt
By Yotam Ottolenghi/Sami Tamimi
Ottolenghi The Cookbook
Pinch of Saffron Threads
3 Tablespoons Hot Water
3/4 Cup Plain Greek Yogurt
1 Clove of Garlic, crushed
2.5 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
3 Medium Eggplants, cut into 3/4 inch rounds and then into wedges
2 Tablespoons Pine Nuts, toasted
Olive Oil, for brushing
Handful of Pomegranate Seeds
About 20 Basil Leaves
Sea Salt and Black Pepper
|Making the Saffron Yogurt, Photo: NK|
2. Place yogurt into another bowl, and pour in the saffron infused liquid. Now add the garlic, lemon juice, and a good pinch of salt. Give it a whisk and taste. Adjust seasoning if necessary dab then place it in the fridge to chill. This sauce will keep up to 3 days.
3. Preheat the oven to 425 and oil 2 large baking sheets. Brush eggplant wedges on each side with some more oil and sprinkle them with salt and pepper. Roast the eggplant at least 20 minutes. It should take on a rich, light brown color. Depending on your oven, you can let them go up to another 10 minutes but watch them careful so they do not burn. When finished, cool the eggplant. It will also keep for 3 days, but you must bring it to room temperature before serving.
4. To serve, place the eggplant slices on a large platter with their edges slightly overlapping. Drizzle the eggplant with the saffron yogurt and sprinkle it with pine nuts and pomegranate. Place the basil on top of it all. Serve and enjoy!