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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