Aubergine salad with yogurt & pomegranate
4 medium-size aubergines
4 garlic cloves, crushed
A drizzle of olive oil
A pinch of saffron
2 tbsp warm water
250ml Greek yogurt
Chopped parsley, basil and mint, to garnish
Pomegranate pearls and chopped pistachios, to garnish
Preheat the oven to 180°C. Slice aubergines and immediately sprinkle salt all over to prevent discolouration. Place them in a single layer on a baking sheet, sprinkle with garlic and drizzle over olive oil. Bake in the oven, changing sides after 20 minutes, until golden brown and cooked through.
Meanwhile, soak saffron in water until it releases its colour, then mix it with yogurt.
When ready to serve, place roasted aubergine slices on a platter, garnish with all the herbs, pomegranate and pistachios and drizzle saffron-infused yogurt over.