This recipe is so damn tasty. The tangy, saffron-y yogurt pairs so well with fresh herbs, toasted pine nuts, and crunchy pomegranate seeds. Adapted from Yottam Ottolenghi.
- 1 small pinch saffron threads
- 3 T hot water
- 3/4 c full fat greek yogurt
- 1 clove garlic, crushed
- 2.5 T lemon juice
- 3 T olive oil
- sea salt
- 3 medium-large eggplants, cut into thick wedges (2×1″)
- olive oil
- 2 T pine nuts, toasted
- seeds of 1/2 pomegranate
- handful of basil leaves, torn
- Preheat the oven to 425°F.
- Toss the eggplant wedges with a few tablespoons of oil and some salt and pepper.(Be careful, the eggplant absorbs the oil fast!)
- Roast for 20 to 35 minutes, until the eggplant takes on a light brown color. Let cool when done.
- While the eggplant is cooking, infuse the saffron in the hot water in a small bowl for 5 minutes.
- In a large bowl, combine the yogurt, garlic, lemon juice, olive oil, and some salt.
- Combine the yogurt sauce and saffron and whisk until smooth. Taste and adjust the salt, if necessary, then chill.
- 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.