Roasted aubergine with saffron yoghurt

dinner · ⏱ 35 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: milk, tree nuts

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
http://flowcooking.food/en-us/recipe/258/roasted-aubergine-with-saffron-yoghurt/