Geroosterde Aubergine met saffraan yoghurt & parelcouscous

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Step 1

https://ottolenghi.co.uk/recipes/roasted-aubergine-with-saffron-yoghurt

Step 2

1. For the saffron yoghurt, 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.

Step 3

2. Preheat the oven to 240°C/220°C fan/Gas Mark 9. Place the aubergine slices on a roasting tray, brush with plenty of 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 aubergines will keep in the fridge for 3 days; just let them come to room temperature before serving.

Step 4

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