Roasted Eggplant with Saffron Yogurt

Here's another Ottolenghi. This was the first I tried and I was very impressed. It has the tartness of the eggplant, the brightness from the pomegranate seeds, the creamy yogurt, freshness from the basil, and the earthy pine nuts. I'd never tried anything with a yogurt dressing and it's great.

Serves 4

Ingredients:

a small pinch of saffron threads (thanks, Alice, for the Zanzibari saffron!!)

3 tbsp hot water

3/4 cup Greek yogurt

1 clove garlic, crushed

2 1/2 tbsp lemon juice

3 tbsp olive oil

coarse sea salt

3 medium eggplants, cut into 3/4" slices

olive oil for brushing

2 tbsp toasted pine nuts

a handful of pomegranate seeds

20 basil leaves

coarse sea salt and freshly ground black pepper

Directions:

To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. 

Pour the infusion into a bowl with the yogurt, garlic, lemon juice, olive oil, and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt, if necessary, then chill. 

Preheat the oven to 425. Place the eggplant slices on a baking sheet and brush both sides with plenty of olive oil and sprinkle with salt and pepper. Roast for 20 to 35 minutes, until the slices are a beautiful light brown color. Let them cool down. 

To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them and sprinkle with pomegranate seeds and pine nuts.

Top with basil and serve.