This recipe for a roasted eggplant salad with saffron yogurt is an energizing and healthy meal choice that is sure to liven up any dull dinner routines.
The eggplant salad calls for the inclusion of two medium-sized eggplants, ten basil leave, fresh black pepper, pine nuts, hot water, saffron and Greek yogurt. While the eggplant salad portion of the dish is most time-consuming, preparing the Greek yogurt sauce is a little faster and can be done while the eggplant is roasting.
The saffron and hot water is combined in a small bowl in order for it to steep. Once the eggplant has finished roasting and has cooled, the saffron, water and yogurt is blended together in a food processor. When complete, the tasty, light sauce is served on top of the eggplant with pine nuts.
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