Doesn’t this look pretty?! Some dishes aim to provide a full senses experience. They don’t just please your pallet by offering great taste and flavors. They start to seduce you, the first time you lay your eyes on them. Pretty on a plate!
I love finding elegant veggie recipes that stand out of the ordinary. This recipe is inspired on Ottolenghi’s eggplant with buttermilk sauce. Instead of the buttermilk sauce, this dish comes with a refined saffron yogurt sauce. It will serve 4 people a starter or side dish. Great to impress your friends with some feisty veggies Middle Eastern style
- 2 Eggplants (Aubergines)
- Greek Yogurt (2/3cup/ 5.3oz/ 150g)
- 1 Lemon (juice and zest)
- 1 Garlic Clove
- A small pinch of Saffron Strands
- Olive Oil
- Sea Salt and Black Pepper
- A large handful of Pomegranate Seeds
- Start by making the saffron yogurt sauce. Place the saffron strands into a bowl, pour over 3 tablespoons of hot water and let infuse for 5 minutes. Add the yogurt, finely crushed garlic clove, 2 tablespoons of lemon juice, 3 tablespoons of olive oil and some salt. Whisk well to get a smooth, golden sauce.
- Cut the eggplants lengthwise into 1 cm slices. Brush both sides with olive oil, sprinkle with salt and pepper. Grill both sides on a very hot griddle pan until soft and golden brown.
- To serve, arrange the eggplant slices on a plate, drizzle with saffron yogurt, sprinkle pomegranate seeds on top and garnish with some lemon/lime zest.
- This dish can be made up to 3 days in advance (stored in the refrigerator and served at room temperature).