This is a great recipe by Yotam Ottolenghi from his book Ottolenghi The Cookbook. It is ideal to serve when entertaining, everything can be prepared in advance, the aubergines can be roasted, the saffron yoghurt put together and toppings prepped ready to assemble just before serving.
It looks great, it's bright and colourful and tastes fabulous too.
It is both vegetarian and low carb, so makes a deliciously tasty starter, side or even main for anyone on a low carb diet.
Ingredients:
3 medium aubergines, cut into 2cm thick round slices or long wedges
olive oil, for brushing
2 tbsps toasted pine nuts
a handful of pomegranate seeds
a handful of fresh basil leaves
sea salt flakes & black pepper
Saffron Yoghurt:
1 pinch of saffron strands
3 tbsps hot water
180g greek yoghurt
1 clove of garlic, crushed
2 1/2 tsps lemon juice
3 tbsps olive oil
Method:
Preheat oven to 240˚C.
Place aubergine slices on a roasting tray, brush with plenty of olive oil on both slices and sprinkle with salt & pepper.
Roast for 20-35 minutes, until they are a beautiful light brown colour. Remove from oven and leave to cool. Set aside.
(They will keep in the fridge for up to 3 days, bring up to room temperature before serving)
3 medium aubergines cut into 2cm thick round slices, olive oil, sea salt & black pepper |
For saffron yoghurt, infuse saffron in the hot water in a small bowl for 5 minutes.
Put yoghurt, garlic, lemon juice, olive oil and some salt into a bowl, pour in saffron infusion.
Whisk well to get a smooth golden sauce. Taste & adjust salt, if necessary. Chill.
(Will keep in fridge for up to 3 days)
A pinch of saffron strands, 3 tbsps hot water, 180 g greek yoghurt, 1 clove of crushed garlic, 2 1/2 tsps lemon juice, 3 tbsps olive oil, sea salt flakes |
To serve, arrange aubergine slices on a serving plate, slightly overlapping. Drizzle with saffron yoghurt, sprinkle with pine nuts & pomegranate seeds followed by basil leaves.
2 tbsps toasted pine nuts, a handful of pomegranate seeds, a handful of basil leaves |
Note on fresh herbs:
Basil grown in Click & Grow Smart garden, Smart gardens are great for growing your own fresh organic herbs, salads and fruiting veg such as tomatoes, strawberries, peppers, chillies etc 365 days a year in your own kitchen. See my page Smart Garden above to read about all the benefits of using a smart garden and for a link to the Click & Grow store where you can receive a 10% discount using my promo code JACQUI10
Recipe taken from Yotam Ottolenghi's book, Ottolenghi The Cookbook, I highly recommend all of Ottolenghi's cookbooks, his recipes are all full of flavour and are generally very easy to make. If you are interested in buying this or any of his books, please click on one of the links.
Thank you
Jacqui
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