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Roasted Aubergine with Saffron Yoghurt 

MEDIUM-SIZED AUBERGINES

OLIVE OIL FOR BRUSHING

PINE NUTS, TOASTED

A LARGE HANDFUL OF POMEGRANATE SEEDS

A LARGE HANDFUL OF BASIL LEAVES

SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER

A SMALL PINCH OF SAFFRON STRANDS

HOT WATER

THICK GREEK YOGURT

GARLIC CLOVE, FINELY CRUSHED

LEMON JUICE

EXTRA VIRGIN OLIVE OIL

SEA SALT FLAKES

 And for the saffron yogurt:

 Start off by making the sauce. Placing the saffron strands onto glass, then cover with hot water and let them infuse for 5 minutes. Next, pour the infusion into a bowl that contains a combination of the yoghurt, crushed garlic, lemon juice, olive oil and salt. Whisk until you get a smooth golden sauce. Taste for seasoning. Chill in the fridge until you’re ready to use.

Tip: This can be made in advance of up to 3 days.

2. Next cut up the aubergines into 1 cm slices (cross-wise). Brush both sides with oil and sprinkle some salt and pepper for seasoning. Grill both sides on a very hot griddle pan until soft and golden brown. Or alternatively you can roast them in the oven for 20-30 minutes – set the temperature to 220C.

Tip: This can also be done up to 3 days in advance. Simply keep the roasted aubergine slices in the fridge, but remember to bring them to room temperature before serving.

3. Layer the roasted aubergine slices on a serving dish. Drizzle the saffron yogurt on top, sprinkle with toasted pine nuts, torn basil leaves and pomegranate seeds to serve and enjoy!