Roasted eggplant wedges with saffron yogurt

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


  1. Preheat the oven to 425°F.
  2. Toss the eggplant wedges with a few tablespoons of oil and some salt and pepper.(Be careful, the eggplant absorbs the oil fast!)
  3. Roast for 20 to 35 minutes, until the eggplant takes on a light brown color. Let cool when done.
  4. While the eggplant is cooking, infuse the saffron in the hot water in a small bowl for 5 minutes.
  5. In a large bowl, combine the yogurt, garlic, lemon juice, olive oil, and some salt.
  6. Combine the yogurt sauce and saffron and whisk until smooth. Taste and adjust the salt, if necessary, then chill.
  7. 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.

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