Category
Appetizer
Servings
2
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
- 3 eggplants, small
- 1 cup Greek yogurt
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 1 tsp paprika
-
5+5 tbs olive oil
-
1 tsp salt
- 1/3 tsp saffron
- 2 tbs coriander leaves to garnish
Directions
1. Preheat the oven to 370°F. Mix 5 tbsof olive oil with the ginger, coriander, cumin, paprika, salt and pepper.
2. Pierce the eggplants and drizzle with the spiced olive oil mixture. Bake in the oven for 30 minutes until soft and charred.
3. In the meantime, heat the remaining olive oil over very low heat and add the saffron. Whisk and allow to cool down to infuse.
- 4. Spread a good amount of Greekyogurt on a serving plate and add the eggplants on top.
5. Drizzle with the saffron olive oil and serve hot, garnished with fresh coriander leaves.
