Yotam ottolenghi's roasted aubergines

Name: yotam ottolenghi's roasted aubergines
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: g saffron; 3 el water hot; 1 toe garlic; 150 g Greek yoghurt; 5 el traditional olive oil; 2 el lemon juice; 2 eggplant; 2 el roasted pine nuts tray 50 g, coolers; 4 el fresh pomegranate seeds; 20 fresh basil leaves

Roasted eggplant with Greek yogurt, pomegranates and pine nuts.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Leave the saffron for 5 minutes in a bowl with the hot water for the sauce. Slice the garlic.
Put the saffron and garlic in a bowl with the yoghurt, olive oil, lemon juice and some salt. Beat everything until smooth, golden yellow sauce.
Taste if there is some salt and put the sauce covered for up to 3 days in the refrigerator.
Preheat the oven to 200 ° C.
Halve the aubergines lengthwise and place them on a griddle covered with parchment paper. Cut the flesh crosswise, but make sure the skin stays intact.
Drizzle the halves generously with the rest of the oil and sprinkle with salt and pepper. Roast them for about 40 minutes in the oven until they are golden brown. Let them cool.
Place the aubergine halves on a flat dish. Divide the saffron yogurt over it.
Sprinkle with the pine and pomegranate seeds, place the basil leaves and serve. Yummy! .