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Persian aubergines and saffron sauce

Prep:

Cook:

Serves:

    This is delicious served with flat bread or rice.

    Serves 8 as a starter

    INGREDIENTS
    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

    METHOD

    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.

    Method
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