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Roasted Aubergine with Saffron Yoghurt

From Ottolenghi:

Serves 4


  • 3 medium aubergines cut into wedges
  • Olive oil for brushing
  • 2 tbsp toasted pine nuts
  • A handful of pomegranate seeds
  • 20 basil leaves
  • Coarse sea salt and black pepper

Saffron yoghurt

  • A small pinch of saffron strands
  • 3 tbsp hot water
  • 180g low fat yoghurt
  • 2 ½ tbsp lemon juice
  • 3 tbsp olive oil


For the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a bowl containing the yoghurt, garlic, lemon juice, olive oil and some salt. Whisk well to get a smooth golden sauce. Taste and adjust the salt, if necessary, then chill. This sauce will keep well in the fridge for up to 3 days.

Preheat the oven to 220˚C. Place the aubergine slices on a roasting tray, brush with olive oil on both sides and sprinkle with salt and pepper. Roast for 20 – 35 minutes, until the slices take on a beautiful light brown colour. Let them cool down. The aubergine will keep in the fridge for 3 days; just let them come to room temperature before serving.

To serve, arrange the aubergine slices on a large plate, slightly overlapping. Drizzle the saffron yoghurt over them, sprinkle with the toasted pine nuts and pomegranate seeds and lay the basil on top.


Thank you to our patients attending the practice during the Covid-19 pandemic. Your understanding and cooperation with the everchanging policies and procedures we have in place to protect us all and ensure we comply with government guidelines is very much appreciated.

It is important not to neglect your cardiac health during this crisis and we remain committed to providing all our usual services.

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