Roasted Japanese aubergine with saffron yogurt

Prep Time 10min. Cook time 30min

This quick and easy recipe combines the long thin Japanese eggplant famed for its sweetness with the centuries old dressing of rich creamy yoghurt and saffron that is used in Persian and Mediterranean cooking.

Eggplant has yet to hit its stride in the US. Throughout history it has been part of the Asian and Mediterranean diet but in the in the US it only recently gained popularity as the main ingredient of the Middle Eastern dip Babaghanoush.

All is the pity because the eggplant’s robust yet delicate smokey taste and buttery consistency pairs well as a side dish with grilled meat and poultry. It is also delicious when cooked in a fresh tomato sauce or with other vegetables that go into a hearty ratatouille.

This recipe is especially delicious served at room temperatures as a side dish or as part of selection of salads for brunch.

Ingredients

2/3 Japanese eggplants ( the long thin ones that are generally sweeter than the big rounds ones but those works as well).
A pinch of saffron
2 Teaspoons of boiling water
2 Tablespoons plain yogurt (preferably Greek style which rich and creamy)
Zest of half a lemon
A crushed garlic clove.
1 Tbsp olive oil
Salt

Method

1. Add a pinch of saffron to two teaspoons of hot water and set aside to soak while you cook the eggplants.
Cut the eggplants lengthwise then again across the bias to manageable serving pieces.
2. Place on grease proof paper, brush with olive oil and bake for 25-30 minutes in a 375 oven.

Add a pinch of saffron to a tablespoon of boiling water and let it soak for 10 minutes.

Add a pinch of saffron to two teaspoons of boiling water and let it soak for 10 minutes.

Add soaked tablespoon of saffron (include stamens) to 4 tablespoons of yogurt and mix thoroughly.

Add saffron liquid and stamens to 2 tablespoons of yogurt and mix thoroughly.

3. Add saffron liquid and stamens to 2 tablespoons of plain yogurt and mix in lemon zest, garlic and olive oil and salt to taste. If the dressing is too thick, add a little water but take care. You want to be able to spread the yogurt not pour it like a salad dressing. Keep any extra dressing for top ups.
4. Plate the eggplants, then add some of the yogurt to the cooked eggplant keeping a little on the side for extras.

6. Garnish with basil or cilantro and for a little heat sprinkle some Aleppo pepper.

Variations

Yotam Ottolenghi has a variation of this recipe in his brilliant book Jerusalem where he adds pomegranate seeds that gives the dish a layer of freshness.

The saffron yogurt blend also works very well with grilled zucchini. See Recipe