#242 roasted eggplant with saffron yogurt

from the cookbook

this was an easy an tasty recipe that can be thrown together on a weeknight. eggplant wedges are roasted with olive oil, salt and pepper, and meanwhile you have time to make a sauce of yogurt, olive oil, saffron, garlic and lemon. the dish is brought together with fresh basil and pomegranate seeds, which really set off the rest of the dish. i mopped up the extra sauce with some pita bread from the freezer.