This recipe appealed to me for the colours, but also the textures (plus I love aubergine, basil and pine nuts so it was always going to be a winner for me!).
- 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
1. 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!