Roasted aubergine with pomegranate and pine nuts

Method

• 1)

  For the sauce, let the saffron soak in the hot water for 5 minutes. Finely chop the garlic.

• 2)

  Put the saffron and garlic in a bowl together with the yogurt, half of the olive oil, lemon juice and some salt. Beat everything into a smooth sauce. Add more salt to taste if needed. Cover the sauce and put in the fridge (for a maximum of 3 days).

• 3)

  Preheat the oven to 200 degrees Celsius.

• 4)

  Halve the aubergines lengthwise and place them on a baking tray lined with baking paper. Cut the flesh crosswise, but keep the skin intact. Generously drizzle the halves with the rest of the oil and sprinkle with pepper and a little salt. Roast the abergine halves in the oven for about 40 minutes until golden brown. Let cool.

• 5)

  Place the aubergines halves on a flat dish. Sprinkle the saffron yogurt over the aubergines and sprinkle with pine nuts and pomegranate seeds. Garnish basil leaves on top and serve.

• 6)

  Tip: You can prepare this dish up to three days in advance. Prepare up to and including step 4 (the roasting of the aubergines) and store covered in the refrigerator. Allow to come to room temperature before serving and continue with the recipe at step 5.

• 7)

  Serving tip for main: serve with rice and chicken wings.