Recipe by: Michelle Pilarczyk

Source: Ottolenghi

Serves: 8-10


  • 3 medium aubergines (or equivalent amount in smaller aubergines), cut into 2cm slices
  • 2 Tbsp of pine nuts, dry toasted
  • A handful of pomegranate seeds
  • 20 basil leaves
  • Coarse sea salt, to season
  • Freshly ground black pepper, to season

Ingredients (Saffron Yogurt)

  • 2 large pinches saffron threads
  • 3 Tbsp hot water
  • 180 g Greek yoghurt
  • 2 garlic cloves, minced
  • 2½ Tbsp of lemon juice
  • 3 Tbsp olive oil

Instructions (Saffron Yogurt)

Note: The saffron yogurt can be made well in advance and it will keep in the fridge for up to three days.

  • Soak the saffron in the hot water for about five minutes till it has a yellow colour. Pour into a bowl with the yoghurt, garlic, lemon juice, olive oil and some salt.
  • Whisk together till it’s a smooth, golden yellow sauce and leave in the fridge till ready to serve.


  • Pre heat oven to 220 C (430 F).
  • Place the aubergine slices onto a baking tray or casserole dish and brush with olive oil on both sides.
  • Sprinkle with salt and pepper.
  • Roast for about 20-35 minutes, until golden brown.
  • Arrange the aubergines on a serving dish.
  • Drizzle with the saffron yogurt and sprinkle the pine nuts and pomegranate seeds on top.
  • Garnish with the basil leaves.

Download PDF here (more photos in this PDF): Middle Eastern Grilled Aubergines with Saffron Yogurt, Pomengranate Seeds and Pine Nuts