Wednesday, 23 December 2009

A Festive Salad

Yes that's right - more aubergine! I can't help it, as soon as I see a recipe for them it has to be made. This one, again from Ottolenghi was so pretty in the book and it actually translated to plate, which doesn't happen with all cookbooks.

The dish was a great example of contrasting textures. Soft, silky aubergines were contrasted with the sweet tang of the bursting pomegranate seeds. The saffron yoghurt, lighter in colour than in the book, had a garlicky kick and moistened the components. Fresh basil leaves with their grassy, aniseed flavour were well judged. I loved the yoghurt so much it was difficult not to eat it out of the bowl with a spoon. I imagine it would go really well with our annual Boxing Day bubble and squeak breakfast.

Roasted Aubergine with Saffron Yoghurt

Adapted from Ottolenghi - serves 4

3 medium aubergines, sliced into wedges
2 tbsp pine nuts, toasted
1 pomegranate, seeds removed
15 basil leaves
A small pinch of saffron strands
3 tbsp hot water
180gr Greek yoghurt
1 garlic clove
2 tbsp lemon juice
2 tbsp extra virgin olive oil

Add the 3 tbsp hot water to the saffron strands in a bowl and leave for 10 minutes. Mix together the lemon juice, olive oil, the garlic clove crushed and the yoghurt. Taste and add salt to taste.

Preheat the oven to 220 degrees C. Brush the aubergines liberally with oil, salt and pepper them and roast for 20 - 30 minutes, until browned and cooked through. Let them cool to room temperature.

Assemble the salad by arranging the slices on a serving plate. Drizzle over the yoghurt and scatter over the pine nuts, pomegranate seeds, and basil leaves.

7 comments:

Greedy Diva said...

Looks gorgeous Lizzie - and possibly one that even I could cobble together for my summery Christmas Down Under.

ginandcrumpets said...

That does look really gorgeous, but it's also a salad. A salad for Christmas. I'm not sure I get it. Are we allowed salads at Christmas?

Su-Lin said...

Gosh, it's beautiful! I think I've had this one at the restaurant and am quite glad that it's easy to make at home!

Helen said...

I've been eye balling this baby! Glad to hear it lives up to its stunning looks. I love aubergines and yoghurt together. I know you hate squash but try that burnt aubergine pom molasses dip - ADDICTIVE.

foodiefoodie said...

Yum. Looks better than the ones sitting in Ottolenghi's deli! B

catty said...

Totally festive with the red and green! I too am a big fan of aubergine... YUM.

Gourmet Chick said...

I have made this one a few times and agree it is a winner - although I must use more saffron than you as my yoghurt dressing always looks very yellow which adds to the colour even more (mind you saffron is pricey so I can understand you being sparing!)