Roasted Aubergine with Saffron Yogurt


A few weeks ago on a Saturday morning me and my very good friend decided to do a bit of London exploring… from South Ken to Hyde Park to Nottinghill to Bayswater we found some real gems but i will leave those for their own special post. One of the stops in particular was a place I have been meaning to go to for ages, Ottolenghi. We ended up having a light bite and a chocolate fondant which to be honest was a bit too heavy. As for the salad, it was just incredible. Within a week, my Ottolenghi cookbook had arrived in the post and I was ready to start exploring the recipes that ooze the most interesting flavours.. Tonight, the same friend who I visited Ottolenghi with me, came over for dinner. While she made her incredible Sevilla Salad, I made the delish Roasted Aubergine and Saffron Yogurt salad I had tasted that day… The sight and taste of this salad, will not disappoint on any occasion…

Ingredients: (serves 4)
– 3 medium aubergines, cut in 2cm wedges
– olive oil for brushing
– 2 tbsp of toasted pine nuts
– a handful of pomegranate seeds
– 20 basil leaves
– coarse sea salt and pepper

For the Saffron Yogurt
– a small pinch of saffron strands
– 3 tbsp of hot water
– 180g of greek yogurt
– 1 garlic clove crushed
– 2 1/2 tbsp of lemon juice
– 3 tbsp olive oil


1. For the sauce, infuse the saffron in the hot water for 5 minutes. Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil and some salt. Whisk well to get a smooth golden sauce. Taste and adjust the sauce if necessary then chill in the fridge.

2. Preheat the oven to 220C. Place the aubergine slices onto a roasting tray and brush with olive oil and sprinkle with salt and pepper.

3. Roast for 20-35 mins until the slices turn a golden crisp colour. Let them cool down.

4. To serve, arrange the aubergines on a large plate slightly overlapping, drizzle the saffron yogurt over them, sprinkle the pine nuts and pomegranate seeds.

5. Lay the basil on top and serve to enjoy…

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