In the midst of excursions and heavy rainfall in Skåne, I actually managed to cook a little. Among other things this delicious aubergine dish courtesy of Sabrina Ghayour’s amazing cookbook Persiana. I definitely have a thing for aubergine and absolutely loved this and so did the few friends that got the opportunity to try it!
Fried aubergine with saffron yoghurt and pomegranate seeds, serves 4
Adapted and translated from Sabrina Ghayour’s recipe in Persiana.
2 large aubergine
olive oil for frying
2 good pinches saffron threads
1-2 tbsp boiling water
250 ml Greek yoghurt
1/2 lemon, the juice
2-3 tbsp pomegranate seeds
Rinse and slice the aubergines lengthways. Either fry the slices in olive oil in a frying pan on the hob or on a baking tray in the oven until soft. Mix saffron and hot water and leave to cool. Mix yoghurt with the saffron water, season to taste with salt (maybe a tad of white pepper) and lemon juice. Chop the parsley.
Distribute the aubergine slices on a platter, drizzle with saffron yoghurt and scatter pomegranate seeds and parsley on top.
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