Roasted Eggplant with Saffron Yogurt Sauce
Everything about this dish is beautiful! From the elegance of its title, to the beauty of its presentation, and of course, its delicious taste… This dish is a triple threat when it comes to gourmet eats!
Roasted Eggplant with Yogurt Saffron Sauce
2 Large Globe eggplants – sliced into wedges
Olive oil for brushing
1 Tablespoon Zaatar (found in specialty markets, Middle Eastern spice)
2 Tablespoons roasted pine nuts
1 cup Greek yogurt ( can use non – fat if you prefer)
2 Tablespoons hot water
1 small pinch of saffron threads
2 ½ Tablespoons of fresh lemon juice
3 Tablespoons olive oil
1 garlic clove, crushed
Sea salt to taste
Preheat oven to 425 degrees
In a measuring bowl infuse saffron with hot water for 5 minutes.
In a small mixing bowl add all ingredients and whisk until well blended. Taste to adjust salt and refrigerate until ready to serve.
Place eggplant a large baking sheet and brush each wedge with olive oil. Generously season with Zaatar spice and roast for 20 minutes.
Add pine nuts and roast for another 5 – 10 minutes until wedges are a golden brown.
Arrange eggplant on serving platter and generously drizzle with Yogurt Saffron Sauce and serve.
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