Berenjena con Yogur de Azafrán (Imprimir)
Berenjenas a la parrilla con una lujosa salsa de yogur con azafrán, adornadas con granada y hierbas frescas.
# 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.
# Notas:
01 -
Serve as a starter, mezze, or as a topping over flatbread.
02 -
Vegan version: substitute yogurt with plant-based yogurt.
03 -
Add toasted pine nuts for extra texture and richness.