More Ottolenghi love: Roast Aubergine with Saffron Dressing

We have made this wonderful salad for a few dinners and BBQs. Crunchy toasted pine nuts, fragrant basil and beautiful pomegranate pops - a really easy and fresh salad.

We found our pomegranates at the market - pick one that feels heavy for its size (and be prepared for a bit of grunt work removing the seeds).


Roast Aubergine with Saffron Yoghurt
from the Ottolenghi Cookbook
Serves 4

3 medium aubergines, cut into 2cm slices or wedges
olive oil to brush
2 tbsp pine nuts, toasted
handful of pomegranate seeds
20 basil leaves

Yoghurt dressing
small pinch of saffron threads
3 tbsp hot water
180g greek yoghurt
1 garlic clove, crushed
2 1/2 tbsp lemon juice
3 tbsp olive oil

1. Dressing: infuse saffron in hot water for 5 minutes.
Pour infusion into bowl containing yoghurt, garlic, lemon juice, olive oil and salt.
Whisk well to get a smooth, golden sauce. Taste and adjust salt, then chill.
Sauce keeps in the fridge for 3 days.

2. Preheat oven to 220degC.
Place aubergine slices on roasting tray; brush with olive oil on both sides; sprinkle with salt and pepper. Roast for 20-35 minutes until light brown colour. Cool.
Keeps for 3 days in the fridge.

3. Serve (at room temperature): arrange aubergine on plate, drizzle with saffron dressing, sprinkle with pine nuts, pomegranate seeds and basil leaves.