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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.