Amazing Ottolenghi salad
I am in love with this eggplant salad from Ottolenghi! It’s a recipe from the Ottolenghi Cookbook. Normally I am not a big fan of eggplant, but this looked so good I gave it a try…it is amazing! It is a classic Ottolenghi salad with lovely contrasting flavours.
Ingredients (serves 2-3)
- 2 eggplants
- pomegranate seeds
- 180gr greek yogurt
- olive oil
- Saffron threads
- lemon juice
- Pre-heat the oven to 180 degrees. Cut the eggplant crosswise (halfway). Cut the upper (thinner) part halfway and again so you get 4 slices of about 0.5 – 1cm thick. Do the same with the lower part and cut this so you get 6 parts. Sprinkle the eggplant parts with olive oil, salt and pepper.
- Place the eggplant parts on a oven grid that is covered with baking paper for about 35-45 minutes. After 20 minutes, turn all the eggplant parts to bake the other side properly as well.
- Add a pinch of saffron threads to 3 tbsp of hot boiling water in a small bowl and leave for 5 minutes.
- Make the dressing by mixing the greek yogurt with 1 small garlic clove, 3 tbsp of olive oil and 2 1/2 tbsp of lemon juice. Add the saffon (including the water) to the yogurt mix. Stir until a nice smooth light yellow yogurt dressing.
- Once the eggplants are slightly blackened and crispy they are ready. Place the eggplants loosely on a large plate, distribute the basil leaves, pomegranate seeds and pinenuts over the eggplant pieces. Finally, drizzle the saffron yogurt over the ingredients.
I served this salad with couscous and kofte. Enjoy the explosion of amazing contrasting flavors!