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Roasted aubergine with saffron yoghurt

Tender roasted aubergine in a glossy saffron yoghurt glow.
Bright lemon, sweet pomegranate, and toasted pine nuts on top.
Finish with basil and black pepper for a warm, bold bite.

dinner ⏱ 35 min 310 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milktree nuts 🔗 Original source

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Roasted aubergine with saffron yoghurt
v3 · rb0e705f985 20260727Z1751 2 tbsp pine nut 1 piece pomegranate seed ⏱ 5 min infuse saffron in hot water 🌀 whisk saffron infusion into yoghurt, garlic, lemon juice, olive oil, and salt 🔥 roast aubergine slices brushed with olive oil until tender and browned 🍳 toast pine nuts 🍽 assemble roasted aubergine on a serving platter pour the saffron yoghurt over the aubergine 🍽 sprinkle pine nuts and pomegranate seeds over the yoghurt 🌀 finish with basil leaves and season with black pepper Roasted Aubergine 🎉 saffron strand to taste hot water to taste 180 g greek yoghurt 1 piece garlic clove 2½ tsp lemon juice 3 tbsp olive oil sea salt to taste 3 pieces aubergine olive oil to taste 20 pieces basil leaf black pepper to taste saffron strand, hot water infusion aubergine, olive oil basil leaf, black pepper
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Preparation steps

  1. infuse saffron in hot water for 5 minutes
  2. whisk saffron infusion into yoghurt, garlic, lemon juice, olive oil, and salt
  3. roast aubergine slices brushed with olive oil until tender and browned
  4. toast pine nuts
  5. assemble roasted aubergine on a serving platter
  6. pour the saffron yoghurt over the aubergine
  7. sprinkle pine nuts and pomegranate seeds over the yoghurt
  8. finish with basil leaves and season with black pepper

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