Italian

Glazed eggplant with saffron yoghurt

Name: Glazed eggplant with saffron yoghurt
Yield: 4
Cuisine: /italian
Ingredients: ¼ cup (60ml) vincotto (or balsamic vinegar); ¼ cup (60ml) extra virgin olive oil, plus extra to serve; 2 (600g) eggplants, cut into thin wedges; 1/3 cup (55g) currants; 250g packet microwave brown rice; 120g baby spinach; 3 spring onions, finely chopped; ¼ bunch flat-leaf parsley leaves chopped, plus extra leaves to serve; ¼ bunch basil, leaves chopped, plus extra leaves to serve; 1/3 cup (50g) hazelnuts, toasted, roughly chopped; Pinch of saffron; ¾ cup (180ml) Greek-style yoghurt; 1 garlic clove, crushed; ¼ cup (60ml) extra virgin olive oil; Juice of ½ lemon

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by Silvia Colloca

Cook and author

Mar 11, 2019

“This dish leans Middle Eastern with currants, nuts and fragrant saffron” - Silvia Colloca.

¼ cup (60ml) vincotto (or balsamic vinegar)
¼ cup (60ml) extra virgin olive oil, plus extra to serve
2 (600g) eggplants, cut into thin wedges
1/3 cup (55g) currants
250g packet microwave brown rice
120g baby spinach
3 spring onions, finely chopped
¼ bunch flat-leaf parsley leaves chopped, plus extra leaves to serve
¼ bunch basil, leaves chopped, plus extra leaves to serve
1/3 cup (50g) hazelnuts, toasted, roughly chopped

Saffron yoghurt

Pinch of saffron
¾ cup (180ml) Greek-style yoghurt
1 garlic clove, crushed
¼ cup (60ml) extra virgin olive oil
Juice of ½ lemon

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Place vincotto and oil in a bowl, season, add eggplant, toss to coat and leave to soak. Place eggplant on tray. Roast for 25-30 minutes until golden.
2.

For saffron yoghurt, soak saffron in a bowl with 1 tbs boiling water for 10 minutes. Add remaining ingredients, season and whisk to combine.
3.

Place currants, extra 1 tbs vinocotto and ¼ cup boiling water in a bowl. Stand for 10 minutes, then drain.
4.

Meanwhile, heat brown rice according to packet instructions. Cool slightly. Combine in a large bowl with currants, spinach, spring onion, herbs and half the hazelnuts. Season.
5.

Place rice on a large serving platter, scatter with extra herbs, eggplant and remaining hazelnuts, drizzle with half the saffron yoghurt and a little olive oil and serve with remaining saffron yoghurt.