Sunday, 29 April 2012

Roasted aubergine with saffron yoghurt

This dish could be served as an accompaniment to grilled meat or just served as a shared starter. The vibrant colours suggest an explosion of flavours and the salad doesn't disappoint. The recipe comes from, however maybe next time, I'd finely chop the basil as the herb can be slightly overpowering. As ever, there is texture in abundance and it's very simple to make.

For 4 people, the cost is about £1.20 per head as a starter dish.

Ingredients : 3 aubergines cut into 2cm thick slices, 4 tbsp olive oil, 2tbsp toasted pine nuts, handful of pomegranate seeds, handful of basil leaves, seasoning, pinch of saffron, 3tbs hot water, 180g Greek yoghurt, crushed garlic clove, 2 1/2 tbsp lemon juice

1. For the dressing, infuse the saffron in the water for 5 mins. Then in a bowl, add this to the yoghurt, garlic, lemon juice, half the oil and some salt. Whisk until smooth and adjust seasoning to taste. The sauce should be golden and creamy. Cover and place in fridge.

2. Heat oven to 220c. Toss aubergine slices in 2 tbsp olive oil and seasoning. Lay on a greased baking tray and roast for about half an hour, turning half way through. Once golden brown, remove and leave to cool.

3. To serve, place the slices on a plate and drizzle over some of the dressing. Sprinkle over the pine nuts, pomegranate and basil and give a final drizzle of the sauce.

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