The warm, soft, roast aubergine covered with a generous dose of cool saffron-infused yogurt dressing and tangy pomegranate molasses with a pinch of garlic and lemon makes this simple appetizer a winner for when guests are over, and you need to impress. A serving has approximately 180kcal.
Serves 1
INGREDIENTS
One aubergine
Pomegranate molasses (to taste)
Pinch of saffron threads
4 tablespoons of low-fat yogurt.
Garlic salt or fresh garlic, crushed.
Lemon juice
INSTRUCTIONS
Preheat your oven to 350 degrees.
Slice the aubergine into 2cm-thick slices.
Spray a pan with non-stick spray and lay the slices in before placing in the oven for 35 minutes approximately.
To make the saffron yogurt dressing, infuse the saffron in two tablespoons of hot water in a small bowl for five minutes.
Pour the infusion into a bowl containing the yoghurt, garlic, lemon juice (as much or as little as you like — taste along the way).
Whisk well to get a smooth, golden, rich sauce. Taste and adjust with additional salt, if needed, then chill.
Once the eggplants are ready, spread the sauce over them, then drizzle pomegranate molasses over.
If you like nuts, I would highly recommend toasting some pine nuts and sprinkling them over the dish.
Serve with brown Arabic bread.
Noura Al Imam is the founder of Yogalates Bliss in Dubai, a yoga and Pilates certified teacher, outdoor enthusiast, foodie fanatic, a travel-addict and an entrepreneur at heart. Visit www.yogalatesblissindubai.com.
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