Yoghurt and Saffron Eggplant
Roasted Aubergine with Saffron Yoghurt (from Ottolenghi, with some small changes)
(serves 4)
3 medium aubergines, sliced as thick as your finger
olive oil for sprinkling (it takes a lot, perhaps 1/3 cup in total)
2 tbsps toasted pine nuts
20 basil leaves, chiffonaded
sea salt and black pepper
a small pinch of saffron threads
2 tbsps very hot water
180g/3/4 cup plain yoghurt
1 garlic clove, grated
the juice of a lime
Lay the aubergine slices on a foil-lined tray, sprinkle generously with olive oil, sprinkle with salt and pepper, and roast in a 220C/425F oven for 20 or so minutes, or until beginning to brown. Let them cool down.
For the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Combine the infusion with the yoghurt, garlic, lemon juice, and a pinch of salt. Whisk well to get a smooth, golden sauce. Chill.
To serve, arrange the aubergine slices on a plate and sprinkle over the pine nuts. Drizzle with the sauce and lay the basil leaves on top.
