‘Ottolenghi’ is a must in the library of passionate hobby cooks.
The salad with aubergines and a dressing based on saffron is so delicious that I could eat it every week.
Start with the dressing. Leave a pinch of saffron in 3 table spoons of hot water for 5 mins at least. Add 180 grams of Greek yoghurt, 1 crushed garlic clove, 2 ½ spoons of lime juice and 3 table spoons of good olive oil. Taste and add some salt. Leave the sauce in the fridge (you can easily prepare a day or two in advance).
For 3p cut 900 grams of equal long aubergines in slices of 1,5-2 cm. Preheat the oven at 200°. Put olive oil, pepper and salt on each side of the slices. Bake the slices for approx 30 mins on baking paper. Turn after 15 mins. The salad can be served at room temperature. Take a beautiful big plate. Spread the slices of aubergine. Add the dressing. Finish with seeds of half a pomegranate, 2 table spoons of roasted pine nuts and a few basil leaves. AWESOME!
After this first course a simple Italian pasta will be great. Chopped parsley (a bunch), 2 chopped garlic cloves, the zeste of a lime, 10 salty anchovies and a handful of grated parmigiano on 180 grams of boiled capellini (keep 1 cup of the water), loads of pepper and some extra salt by the taste…does it have to be more?