This is an Ottolenghi salad that I make lots, its served at room temperature so is perfect for picnics and to go with BBQ's.
3 medium aurbergines, sliced lenghtways about 2 cms thick
olive oil for brushing
bunch of basil
a pinch of saffron strands
3 tbsps hot water
180g greek yogurt
1 garlic clove crushed
generous squeeze of lemon juice
3 tbsps olive oil
Infuse the saffron in the hot water in a ramekin for 5 mins. Pour the infusion into a bowl with the yogurt garlic, lemon juice, olive oil and season to taste. This sauce can be kept for up to 3 days in fridge.
Place a griddle pan on a high heat and brush the aubergine slices with olive oil. When the pans hot grill the aurbergine until they have clear lines on them and are soft and not spongy. If you don't have a griddle pan they are great cooked on the bbq or in the oven for around half an hour at 220c.
To serve place the aubergine at room temperature on a large plate, season, and spoon a few dollops of the yogurt on top, sprinkle the pine nuts, pomegranate seeds and basil leaves on top.