Ottolenghi Roasted Eggplant With Saffron Yogurt
Ingredients
Directions
For the Saffron Yogurt
1 sm
pinch saffron threads
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3 tbsp
hot water
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0.75 c
Greek yogurt
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1
garlic clove, crushed
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2.5 tbsp
lemon juice
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3 tbsp
olive oil
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0
coarse sea salt
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For the Eggplant
3
medium eggplants, cut into slices 3/4 inch thick, or into wedges
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0
olive oil, for brushing
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2 tbsp
toasted pine nuts
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0
handful pomegranate seeds
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20
basil leaves
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coarse sea salt
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0
black pepper
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Ottolenghi Roasted Eggplant With Saffron Yogurt

This is probably the archetypal Ottolenghi salad: robust contrasting flavors, vibrant and vivacious colors, fresh herbs, and nuts. To create the most impact, we recommend that you serve it from a communal plate brought out to the dining table. It makes an exciting starter and doesn’t need much else alongside it.

 

4 servings

For the Yogurt Saffron
  1. To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil, and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt, if necessary, then chill. This sauce will keep well in the fridge for up to 3 days.
For the Eggplant
  1. Preheat the oven to 425°F. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Let them cool down. The eggplants will keep in the fridge for 3 days; just let them come to room temperature before serving.
  2. To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top.
  3. Exclusive from OTTOLENGHI: THE COOKBOOK. Copyright © 2015 by Yotam Ottolenghi. Photograph copyright © 2015 by Richard Learoyd. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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