So… just a quick post to show you one of the dishes I made with Vegetarian week in mind, I have another post lined up but this recipe was so simple and yummy I thought I’d share it so you can all make it. If your in the UK and enjoying the gorgeous weather like us then this will be the perfect thing to take to a park picnic or backyard BBQ.
It is from the first Ottolenghi cookbook which I love and use quite a lot..and it was just as delicious as I had hoped it would be.
Here is the recipe:
3 medium aubergines ( I had baby aubergines in the fridge left over from a shoot so I used these instead), cut into wedges
Olive oil from 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 threads
3 tbsp hot water
180g Greek Yoghurt
1 garlic clove, crushed
21/2 tbsp lemon juice
3 tbsp olive oil
To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a medium bowl containing the yoghurt, garlic, lemon juice, olive oil, and some salt. Whisk well to get a smooth golden sauce.
Preheat the oven to 220°C. Place the aubergine wedges on a baking tray and brush all sides with olive oil and sprinkle with salt and pepper. Roast for 20-35 minutes, until the slices take on a brown colour. (Both the aubergines and the yoghurt will keep for up to 3 days in the fridge if you want to prepare in advance).
To serve, arrange the aubergine slices on a large plate. Drizzle with the saffron yoghurt over them and then sprinkle with the pine nuts and pomegranate seeds and lay the basil on top.
Now you need to share what you made?