Initial version
Ingredients
- 2 MEDIUM-SIZED AUBERGINES
- OLIVE OIL FOR BRUSHING
- 2 tbsp PINE NUTS, TOASTED
- A LARGE HANDFUL OF POMEGRANATE SEEDS
- A LARGE HANDFUL OF BASIL LEAVES
- SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER
And for the saffron yogurt:
- A SMALL PINCH OF SAFFRON STRANDS
- 3 tbsp HOT WATER
- 200 g THICK GREEK YOGURT
- 1 GARLIC CLOVE, FINELY CRUSHED
- 3 tbsp LEMON JUICE
- 3 tbsp EXTRA VIRGIN OLIVE OIL
- SEA SALT FLAKES
Instructions
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.
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.
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!