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
3 eggplants, halved and quartered
Toasted pine nuts
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.