Ingredients
The following ingredients have 4 Servings
- 3 small eggplants
- extra-virgin olive oil
- sea salt
- freshly ground pepper
- 2 cloves garlic, skin on
- 4 vine-ripened tomatoes
- small pinch of saffron strands
- 3 tbsp hot water
- 180g thick Greek yoghurt
- zest of half a lemon
- 2 tbsp toasted pine nuts
- 20 basil leaves
Instruction
- <p><strong>1.</strong> Preheat the oven to 220C. Cut eggplants into wedges, brush with plenty of oil and season well. Roast in a baking tray with the garlic cloves for about 25 minutes, until the eggplant pieces are golden and the garlic has softened.</p> <p><strong>2.</strong> Remove the seeds from the tomatoes and dice. When the eggplant is cooked, turn off the oven, remove the roasted garlic and add the diced tomatoes to the tray. Place back into the oven, warming the tomatoes using the residual heat.</p> <p><strong>3.</strong> Infuse the saffron in the hot water for five minutes. Squeeze the roasted garlic out of their skins and mash with a fork. Place the yoghurt in a bowl along with lemon zest, roasted garlic, saffron water and a pinch of salt. Whisk until smooth and check seasoning.</p> <p><strong>4.</strong> Serve the warm eggplant and tomatoes on a large plate and drizzle saffron yoghurt on top. Garnish with pine nuts and torn basil leaves.</p>
