Roasted Eggplant with Saffron Yogurt

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Ottolenghi is an amazing cookbook!! Tonight I made this amazing veggie eggplant dish. Serve with a little bread and you have an amazing meal! This is a great weeknight meal.

Ingredients:
yogurt sauce:
Small pinch of saffron
3 TBSP hot water
3/4 c Greek yogurt
1 clove garlic, minced
2 1/2 TBSP lemon juice
3 TBSP olive oil
Salt

3 eggplants, halved and quartered
Olive oil
Toasted pine nuts
Pomegranate seeds
Basil leaves
Salt and pepper

Preheat oven to 425. Spray or brush eggplant with olive oil, salt and pepper. Roast for 25 minutes, until golden brown. Let cool down.

Place saffron in hot water and set aside. Whisk remaining yogurt sauce ingredients then whisk in the saffron water.

To serve, drizzle yogurt over eggplant top with pine nuts, Pom seeds and basil.

Serves 4.

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