Roasted Aubergine Salad with Saffron Yogurt, Pine Nuts and Pomegranate

Adapted from Ottolenghi - The Cookbook

Ingredients

3 medium aubergines, cut into wedges
2 tablespoons pine nuts, toasted
olive oil
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

Method

  1. 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 till required.

  2. 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.

  3. 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.

 

Comments