The meaty aubergine, fresh herbs, pine nuts and juicy pomegranate make a delicious starter or side. The sauce with yogurt, saffron, garlic and lemon give it a fresh kick.
Roasted aubergine with pomegranate and pine nuts
Prep time: 20 minutes
Cook time: 40 minutes
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 60 minutes
- Calories 250
- 0.05 g saffron
- 3 tbsp water, (hot)
- 1 clove garlic
- 150 g Greek yogurt
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 2 aubergines
- 2 tbsp pine nuts, toasted
- 4 tbsp pomegranate seeds , fresh
- 20 basil leaves, fresh
For the sauce, let the saffron soak in the hot water for 5 minutes. Finely chop the garlic.
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).
Preheat the oven to 200 degrees Celsius.
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.
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.
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.
Serving tip for main: serve with rice and chicken wings.