Roasted Eggplant With Saffron Yogurt

• 2 whole Eggplants
• 1 pinch Saffron Threads
• 3 Tablespoons Very Hot Water
• 6 ounces, weight Non-Fat Greek Yogurt
• 2 Tablespoons Meyer Lemon Juice (can Sub Regular Lemon)
• 2 Tablespoons Olive Oil Plus More For Brushing On Eggplant
• 1 clove Garlic, Crushed
• Kosher Salt And Black Pepper
• 4 cups Arugula
• 3 Tablespoons Pine Nuts
• 1/4 cups Pomegranate Seeds

1. 1. Preheat oven to 425 F. Cut eggplant into 3/4 inch slices. Brush both sides with some olive oil and a sprinkle of salt. Roast on a baking sheet for 20 minutes then turn over slices and bake for another 10-15 minutes until golden brown. Set aside and let cool.
2. 2. Crush the saffron threads and combine with the very hot water. Let sit for 5 minutes.
3. 3. In a small bowl, combine yogurt, lemon juice, 2 tablespoons olive oil, garlic and a generous pinch of kosher salt and fresh ground pepper. Add the saffron liquid, first straining the threads out of it and whisk all ingredients together.
4. 4. Plate a few slices of eggplant with the arugula, pine nuts and pomegranate seeds. Drizzle with the saffron yogurt.

eggplants, saffron threads, water, weight non, lemon juice, olive oil, clove garlic, kosher salt, arugula, nuts, ubc

Taken from tastykitchen.com/recipes/sidedishes/roasted-eggplant-with-saffron-yogurt/ (may not work)