Aubergine salad with saffron yoghurt

Final-sideview

So I have taken a very long break from this blog. I think this probably a payback for boasting about the great student life I had over the summer. I have been super busy for the past couple of months but I am hoping that this has stopped now.
I am back with a recipe that I shot way back during the summer when I finally got back all my cookbooks that have been in storage for almost two years. I have found not only my Leiths Bible but also the notes from the Leiths cookery course and the first Ottolenghi cookbook I got for Christmas couple of years ago. The vegetable section is so amazing that I just want to go and live in the photos and eat one recipe every day. After looking through the cookbook for two days I finally chose a recipe and made it. And it was so good that I had to share it here only afterwards I realised that it is actually very similar to the courgette one. But it is just as good maybe even slightly better.

Ingredients

The salad is made of the roasted aubergine, pine nuts, pomegranate seeds and the saffron yoghurt. I have struggled slightly with seeding the pomegranate but then I found this guide at The Kitchn.

Pomegranate

The saffron yoghurt is actually quite simple, compared to some other Ottolenghi recipes. It improves rapidly after a couple of hours in the fridge when all the flavours come together.

Sauce-ingredients

Slice the aubergine, drizzle with olive oil and bake it.

Aubergine

And then just assemble the salad, top with some roasted pine nuts and basil and serve. Enjoy with a glass of white wine.

Final-topview

Aubergine salad with saffron yoghurt
From Ottolenghi:The Cookbook by Yotam Ottolenghi and Sammi Tamimi
Prep time: 20 mins
Bake time: 25 mins
Makes about 4 small portions.

  • pinch of saffron strands
  • 1 1/2 tablespoons hot water
  • 2 1/2 tbsp olive oil and some for drizzling the aubergine
  • 90 g Greek yoghurt
  • 1/2 garlic clove, finely chopped
  • 1 tablespoon lemon juice
  • 3 medium aubergines
  • Salt
  • Freshly ground pepper
  • 50 g pine nuts
  • 2 Pomegranates, seeded
  • Bunch of basil leaves
Saffron Yoghurt

  1. Mix the saffron with the hot water in small bowl and leave to infuse for 5 minutes.
  2. Whisk all of the ingredients together.
  3. Chill in the fridge for at least couple of hours.

Salad

  1. Preheat the oven to 220°C.
  2. Toast the pine nuts in the oven or in a pan until fragrant but not brown.
  3. Cut the aubergine in half both ways and slice lengthways into stripes.
  4. Put on a baking tray, sprinkle withs salt and pepper and drizzle with olive oil.
  5. Bake the aubergine for 10-15 mins on both sides until golden brown.
  6. Let the slices cool down.
  7. To serve, drizzle the aubergine with the saffron yoghurt and sprinkle with pomegranate seeds, pine nuts and basil leaves.

Serve cold or luke warm.

Print the recipe here.

3 thoughts on “Aubergine salad with saffron yoghurt

  1. Pingback: #HealthyRecipe / Aubergine salad with saffron y...

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