Adapted from Ottolenghi - The Cookbook
3 medium aubergines, cut into wedges
2 tablespoons pine nuts, toasted
a good handful of pomegranate seeds, approx. 1/2 pomegranate
handful of basil leaves, coarsely chopped
coarse sea salt and crushed black pepper
For the Saffron Yogurt
pinch of saffron strands, infused in approx. 3 tablespoons hot water – 5 minutes
180g thick Greek yogurt
1-2 garlic cloves, crushed
2 1/2 tablespoons fresh lemon juice
3 tablespoons olive oil
- Make the sauce first by gently beating the yogurt in a small bowl until it
is smooth. Pour in the saffron infused water and stir to incorporate. Add the
remaining ingredients and whisk well. Adjust seasoning to taste. Refrigerate
- Preheat oven to 220 degrees C. Toss the aubergine wedges with salt, pepper
and plenty of olive oil in a large bowl until the aubergine is nicely coated.
Transfer the vegetables to a roasting tray or an ovenproof dish. Roast for 20-35
minutes depending on how your oven works. Once the aubergine wedges have taken
on a deep golden color take them out of the oven and allow to cool.
- Arrange the aubergine wedges on a large serving plate, then drizzle generously with the saffron yogurt. Sprinkle with pine nuts, pomegranate seeds and basil leaves.
- The saffron sauce can be made up to 3 days ahead and stored in the fridge.
- Once the aubergines are roasted they can be stored in the fridge for 3 days. Allow them to come to room temperature before serving.
- This is a great starter with some pita bread. We however, enjoyed it as a side to a lovely Middle Eastern style chicken.
- Leftovers? Use this to stuff pita bread for delicious vegetarian sandwiches.