Roasted aubergine salad with saffron yoghurt

serves 4

Ingredients 

- 2 aubergines

- 150g mixed salad

- olive oil, to brush the aubergines with

- a pinch of saffron

- 3tbsp warm water

- 180g greek yoghurt

- 1 garlic clove

- 2,5tbsp lemon juice

- 3tbsp olive oil

Method

Preheat the oven to 220C.

For the sauce; put the saffron in a small bowl and add 3tbsp of warm water and leave to soak for 5 minutes. Put the yoghurt, garlic, lemon juice, olive oil and a pinch of salt in a bowl. Mix well and add the saffron water. Put in the fridge to cool.

Cut the aubergines into thin slices. Lay them evenly on a baking tray, brush with olive oil and season well. 

Put in the oven for 25-35 minutes. Leave to cool down to room temperature. Put the mixed salad in a bowl and lay the aubergines on top. Add the saffron yoghurt sauce, pomegranate seeds and pine nuts. Then top off with basil leaves.

Pictured is only half the salad. I made two bowls instead of one big one.