Roasted eggplant with saffron yoghurt

Ingredients

Saffron yogurt

• a small pinch of saffron threads
• 3 tbsp hot water
• ¾ cup / 180 g Greek yogurt
• 1 clove garlic, crushed
• 2½ tbsp lemon juice
• 3 tbsp olive oil
• coarse sea salt

Salad

• 3 medium eggplants, cut into slices ¾ inch / 2 cm thick, or into wedges
• olive oil for brushing
• 2 tbsp toasted pine nuts
• a handful of pomegranate seeds. You can buy pomegranate seeds frozen and keep them the freezer. AH has them, and lots of others
• 20 basil leaves. Basil is much cheaper at the Aldi or even the market.
• coarse sea salt and freshly ground black pepper

Procedure

• To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a bowl containing the yogurt, 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 425°F / 220°C. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Let them cool down. The eggplants will keep in the fridge for 3 days; just let them come to room temperature before serving.
• To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top.