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Sally89
Yotam ottolenghi's roasted aubergines
Roasted eggplant with Greek yogurt, pomegranates and pine nuts.
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Ingredients
Directions
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Leave the saffron for 5 minutes in a bowl with the hot water for the sauce. Slice the garlic.
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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.
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Taste if there is some salt and put the sauce covered for up to 3 days in the refrigerator.
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Preheat the oven to 200 ° C.
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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.
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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.
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Place the aubergine halves on a flat dish. Divide the saffron yogurt over it.
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Sprinkle with the pine and pomegranate seeds, place the basil leaves and serve. Yummy! .
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Nutrition
250Calories
Sodium1% DV20mg
Fat31% DV20g
Protein10% DV5g
Carbs3% DV10g
Fiber16% DV4g
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