- 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
- 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.