The Secret Ingredient (Saffron): Roasted Eggplant Salad with Saffron Yogurt
The Secret Ingredient (Saffron): Roasted Eggplant Salad with Saffron Yogurt might be a good recipe to expand your salad recipe box. One portion of this dish contains approximately 6g of protein, 9g of fat, and a total of 165 calories. This recipe serves 4 and costs $1.38 per serving. 168 people were glad they tried this recipe. If you have pine nuts, eggplants, greek yogurt, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 15 minutes. With a spoonacular score of 83%, this dish is spectacular. If you like this recipe, you might also like recipes such as The Secret Ingredient (Saffron): Saffron and Orange Rice Pilaf with Orzo and Pine Nuts, The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes, and Saffron Yogurt Rice With Chicken & Eggplant.
Servings: 4
Ingredients:
10 basil leaves, roughly chopped
2 1 1/4-pound eggplants, cut in 1-inch cubes
1/2 cup Greek yogurt
1 teaspoon Kosher salt, plus extra
2 tablespoons olive oil
Freshly cracked black pepper
1 tablespoon toasted pine nuts
1/2 teaspoon saffron
2 tablespoons hot water
Equipment:
colander
broiler
baking sheet
oven
food processor
bowl
Cooking instruction summary:
Procedures 1 In a large colander, toss the eggplant with the salt. Allow to drain over the sink for 30 minutes. Do not rinse. Preheat the broiler. 2 Toss the eggplant with the olive oil on a Silpat- or parchment-lined rimmed baking sheet. Arrange the eggplant in a single layer, close together, on the baking sheet. Broil in the top third of the oven, but not directly under the broiler, stirring 3 times, until the eggplant is soft and just beginning to char, 25 to 30 minutes. Set aside to cool. 3 While the eggplant roasts, combine the saffron and hot water in a small bowl, and allow to steep. Once the eggplant is cool, blend together the saffron, its water, and the yogurt in a small food processor. Season with salt and pepper. 4 Arrange the eggplant in a single layer on a wide platter. Top with the saffron yogurt sauce, then basil leaves, and finally pine nuts. Serve at room temperature.
Step by step:
1. In a large colander, toss the eggplant with the salt. Allow to drain over the sink for 30 minutes. Do not rinse. Preheat the broiler.
2. Toss the eggplant with the olive oil on a Silpat- or parchment-lined rimmed baking sheet. Arrange the eggplant in a single layer, close together, on the baking sheet. Broil in the top third of the oven, but not directly under the broiler, stirring 3 times, until the eggplant is soft and just beginning to char, 25 to 30 minutes. Set aside to cool.
3. While the eggplant roasts, combine the saffron and hot water in a small bowl, and allow to steep. Once the eggplant is cool, blend together the saffron, its water, and the yogurt in a small food processor. Season with salt and pepper.
4. Arrange the eggplant in a single layer on a wide platter. Top with the saffron yogurt sauce, then basil leaves, and finally pine nuts.
5. Serve at room temperature.
Nutrition Information:
covered percent of daily need
