Roasted Eggplant with Saffron Yogurt

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.

Advertisement

Thinly Sliced Lamb with Pomegranate, Yogurt and Mint

This is the perfect weeknight dish, start the marinade in the morning to infuse the meat for a flavor packed meal! Serve over rice with a salad for a complete meal. This dish is even better the next day for lunch.

Ingredients:
2 tsp ground cumin
1 tsp ground coriander
1½ lb boneless leg of lamb, thinly sliced against the grain
1 tso paprika
4 cloves garlic, minced
1 TBSP red wine vinegar
4 TBSP olive oil, divided
Salt and black pepper
½ c plain Greek yogurt
1 medium red onion, sliced thin
¼ c pomegranate seeds
2 TBSP chopped pistachios
Fresh mint, chopped

Combine cumin, coriander, paprika, garlic, vinegar and 2 TBSP olive oil in a bowl or zip lock bag large enough to hold meat. Add meat and marinade at least 15 minutes to overnight.

Whisk yogurt and 1 TBSP water in a small bowl; season with salt and pepper.

Heat remaining 2 TBSP oil in a large skillet, over medium-high heat. Cook lamb, tossing occasionally, until browned, about 5 minutes; transfer to a plate with a slotted spoon.

Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add ½ c water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.

Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

Serves 6.