Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Ottolenghi's Roasted Eggplant With Saffron Yogurt
Ingredients
Directions
For the Saffron Yogurt
1 sm
pinch saffron threads
Jump
3 tbsp
hot water
Jump
0.75 c
Greek yogurt
Jump
1
garlic clove, crushed
Jump
2.5 tbsp
lemon juice
Jump
3 tbsp
olive oil
Jump
0
coarse sea salt
Jump
For the Eggplant
3
medium eggplants, cut into slices 3/4 inch thick, or into wedges
Jump
0
olive oil, for brushing
Jump
2 tbsp
toasted pine nuts
Jump
0
handful pomegranate seeds
Jump
20
basil leaves
Jump
coarse sea salt
Jump
0
black pepper
Jump
Ottolenghi’s Roasted Eggplant With Saffron Yogurt

This is probably the archetypal Ottolenghi salad: robust contrasting flavors, vibrant and vivacious colors, fresh herbs, and nuts. To create the most impact, we recommend that you serve it from a communal plate brought out to the dining table. It makes an exciting starter and doesn’t need much else alongside it.

 

4 servings

For the Yogurt Saffron
  1. To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil, and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt, if necessary, then chill. This sauce will keep well in the fridge for up to 3 days.
For the Eggplant
  1. Preheat the oven to 425°F. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Let them cool down. The eggplants will keep in the fridge for 3 days; just let them come to room temperature before serving.
  2. To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top.
  3. Exclusive from OTTOLENGHI: THE COOKBOOK. Copyright © 2015 by Yotam Ottolenghi. Photograph copyright © 2015 by Richard Learoyd. Published by Ten Speed Press, an imprint of Penguin Random House LLC.