The Secret Ingredient (Saffron): Roasted Eggplant Salad With Saffron Yogurt Recipe

1. 1

   In a large colander, toss the eggplant with the salt. Allow to drain over the sink for 30 minutes. Do not rinse. Preheat the broiler.

2. 2

   Toss the eggplant with the olive oil on a Silpat- or parchment-lined rimmed baking sheet. Arrange the eggplant in a single layer, close together, on the baking sheet. Broil in the top third of the oven, but not directly under the broiler, stirring 3 times, until the eggplant is soft and just beginning to char, 25 to 30 minutes. Set aside to cool.

3. 3

   While the eggplant roasts, combine the saffron and hot water in a small bowl, and allow to steep. Once the eggplant is cool, blend together the saffron, its water, and the yogurt in a small food processor. Season with salt and pepper.

4. 4

   Arrange the eggplant in a single layer on a wide platter. Top with the saffron yogurt sauce, then basil leaves, and finally pine nuts. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.