Imagine a dish that transforms the humble eggplant into a culinary masterpiece that will transport your taste buds straight to the vibrant streets of the Middle East. This roasted eggplant recipe with saffron yogurt sauce is not just a meal; it's an experience that marries the rich, smoky flavor of perfectly roasted eggplant with the luxurious, golden-hued saffron yogurt sauce. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to elevate your dining experience and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup plain yogurt
- 1/4 teaspoon saffron threads
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash the eggplants and trim off the stems. Cut them lengthwise into 1/2-inch thick slices. If the eggplants are large, you can cut them into half-moon shapes for more even cooking.
- Place the eggplant slices on the prepared baking sheet. Drizzle with olive oil, ensuring each slice is lightly coated. Season generously with salt and black pepper.
- In a small bowl, crush the saffron threads between your fingers. Add 2 tablespoons of hot water and let it steep for 5-10 minutes to release the full flavor and color.
- Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until the slices are golden brown and tender. The edges should be slightly crispy.
- While the eggplant roasts, prepare the saffron yogurt sauce. In a mixing bowl, combine the plain yogurt, saffron water, lemon juice, and a pinch of salt. Whisk until smooth and well combined.
- Once the eggplant is roasted, remove from the oven and let it cool for 2-3 minutes.
- Transfer the roasted eggplant to a serving platter. Generously drizzle the saffron yogurt sauce over the top.
- Garnish with freshly chopped parsley for added color and fresh flavor.
- Serve immediately while the eggplant is still warm, accompanied by warm pita bread or rice if desired.
Tips
- Choose Fresh Eggplants: Select eggplants that are firm, heavy for their size, and have smooth, shiny skin without blemishes.
- Salt and Rest: For less bitter eggplant, you can sprinkle salt on the slices and let them sit for 15-20 minutes before roasting. This draws out moisture and reduces bitterness.
- Olive Oil Matters: Use high-quality extra virgin olive oil for the best flavor. Make sure each slice is evenly coated for consistent roasting.
- Saffron Steeping: When preparing the saffron, use hot water and let it steep to extract maximum color and flavor. The longer it steeps, the more intense the golden hue and taste.
- Oven Positioning: For even roasting, place the baking sheet in the middle rack of the oven and rotate halfway through cooking.
- Serving Suggestion: This dish is incredibly versatile. Serve it as a side, appetizer, or even as a vegetarian main course with some warm pita or rice.
- Make-Ahead Tip: You can prepare the saffron yogurt sauce in advance and store it in the refrigerator for up to 2 days, making meal preparation easier.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
