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Roasted Eggplant Salad with Saffron Yogurt
Ingredients
- 2 1 1/4-pound eggplants, cut in 1-inch cubes
- 1 teaspoon kosher salt, plus extra
- 2 tablespoons olive oil
- 1/2 teaspoon saffron
- 2 tablespoons hot water
- 1/2 cup greek yogurt
- Freshly cracked black pepper
- 10 basil leaves, roughly chopped
- 1 tablespoon toasted pine nuts
Instructions
Roasted Eggplant Salad with Saffron Yogurt serves 4 original recipe by French Revolution Food.
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