# Ingredientes:
→ Vegetables
01 - 2 medium eggplants, sliced lengthwise into 1 cm (½ inch) thick slices
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Saffron Yogurt Sauce
04 - ½ cup plain Greek yogurt
05 - 1 tbsp warm water
06 - A pinch of saffron threads
07 - 1 garlic clove, minced
08 - 1 tsp lemon juice
09 - Salt, to taste
→ Garnish
10 - 2 tbsp pomegranate seeds (optional)
11 - 1 tbsp chopped fresh mint or parsley
12 - Drizzle of olive oil
# Instrucciones:
01 - In a small bowl, combine saffron threads with 1 tbsp warm water and let steep for 10 minutes.
02 - In a separate bowl, mix Greek yogurt with garlic, lemon juice, and a pinch of salt. Stir in the saffron water and set aside.
03 - Preheat a grill or grill pan over medium-high heat.
04 - Brush eggplant slices on both sides with olive oil and season with salt and pepper.
05 - Grill eggplant for 4–5 minutes per side, until tender and well charred. Remove from grill and set aside.
06 - Arrange eggplant on a serving platter. Spoon saffron yogurt over or alongside. Garnish with pomegranate seeds, chopped herbs, and a drizzle of olive oil.
