Persian aubergines and saffron sauce

By Claudia Camhi, June 6, 2013

This is delicious served with flat bread or rice.

Serves 8 as a starter

4 aubergines,
Plenty of olive oil, sea salt and pepper
1 large onion, sliced
Handful of pine nuts, toasted
Half a pomegranate, seeds only

For the sauce:
500ml Greek yogurt
Juice of half a lemon
One crushed garlic clove
Pinch of ground saffron
Salt and pepper to taste


Preheat oven to 200°C.

Slice the aubergines lengthwise into 8 wedges (keep skin on).

Toss aubergines in plenty of olive oil, sea salt and pepper and roast for approximately 50 minutes until very tender and browned.

Meanwhile stir fry the onion until tender and season to taste with salt and pepper.

Place the roasted aubergines on a serving plate and top with the onions and the pine nuts.

Sprinkle with the pomegranate seeds.

For the sauce:

Mix all the ingredients together and allow to rest in the fridge for 30 minutes to let the flavours develop.

Serve the aubergines with the sauce on the side.

Last updated: 4:45pm, June 6 2013