Roasted Eggplant with Saffron Yogurt
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Ingredients
Instructions
- 1
Preheat the oven to 220°C fan.
- 2
Lay the eggplant rounds on a baking sheet lined with parchment paper. Sprinkle with salt and leave for at least 30 minutes to allow the salt to draw out excess moisture.
- 3
Meanwhile, mix together the olive oil, cumin, paprikas, chilli flakes, cinnamon, garlic and lemon juice until you have a smooth marinade.
- 4
Pat the eggplant rounds dry and toss them with the marinade until evenly coated.
- 5
Roast the eggplant for 25 to 30 minutes, until tender and completely cooked through.
- 6
While the eggplant is cooking, prepare the saffron yogurt. Put the small garlic clove and saffron threads into a mortar and use a pestle to grind them into a smooth paste. Add the Greek yogurt, a pinch of salt and some black pepper and whisk until everything is combined.
- 7
To serve, arrange the eggplant rounds on a platter and top with generous spoonfuls of the saffron yogurt. Garnish with fresh herbs.
This recipe comes straight from Yotam Ottolenghi himself. It's a beautiful dish that not only looks great on the table but tastes amazing too.
