Roasted Eggplant With Saffron Yogurt Recipe

Name: Roasted Eggplant With Saffron Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggplants; 1 pinch Saffron Threads; 3 Tablespoons Very Hot Water; 6 ounces, weight Non-Fat Greek Yogurt; 2 Tablespoons Meyer Lemon Juice (can Sub Regular Lemon); 2 Tablespoons Olive Oil Plus More For Brushing On Eggplant; 1 clove Garlic, Crushed; Kosher Salt And Black Pepper; 4 cups Arugula; 3 Tablespoons Pine Nuts; 1/4 cups Pomegranate Seeds

Servings: persons

2 whole Eggplants
1 pinch Saffron Threads
3 Tablespoons Very Hot Water
6 ounces, weight Non-Fat Greek Yogurt
2 Tablespoons Meyer Lemon Juice (can Sub Regular Lemon)
2 Tablespoons Olive Oil Plus More For Brushing On Eggplant
1 clove Garlic, Crushed
Kosher Salt And Black Pepper
4 cups Arugula
3 Tablespoons Pine Nuts
1/4 cups Pomegranate Seeds

1
1. Preheat oven to 425 F. Cut eggplant into 3/4 inch slices. Brush both sides with some olive oil and a sprinkle of salt. Roast on a baking sheet for 20 minutes then turn over slices and bake for another 10-15 minutes until golden brown. Set aside and let cool.
2
2. Crush the saffron threads and combine with the very hot water. Let sit for 5 minutes.
3
3. In a small bowl, combine yogurt, lemon juice, 2 tablespoons olive oil, garlic and a generous pinch of kosher salt and fresh ground pepper. Add the saffron liquid, first straining the threads out of it and whisk all ingredients together.
4
4. Plate a few slices of eggplant with the arugula, pine nuts and pomegranate seeds. Drizzle with the saffron yogurt.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Eggplants, 1 pinch Saffron Threads, 3 Tablespoons Very Hot Water, 6 ounces, weight Non-Fat Greek Yogurt, and more.

Yes, Roasted Eggplant With Saffron Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant With Saffron Yogurt

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