Naturally delicious real food.

Baked aubergine, mint, almond and wild rice with saffron yogurt dressing

Aubergines and mint are now in abundance, combined in this salad they create a delicious main course or salad. The dressing is a winner, so keep some for the rest of the week, I first tried it whilst having lunch in Ottolenghi in Islington
High Street and was convinced to pay the high price asked for saffron. However, if you are off to the Med this summer, do look out for saffron, it is so much cheaper abroad!

Baked aubergine, mint, almond and wild rice with saffron yogurt dressing

Serves 4

250g of wild rice or a mixture of wild, red and basmati
2 medium aubergines sliced in 1cm thick discs
olive oil
10 small sprigs of fresh mint
1 spring onion sliced finely
12 large blanched almonds cut in two
salt and pepper

Dressing
pinch of saffron
50 ml hot water
150g greek yoghurt
1 crushed garlic clove
juice of one lemon
3 tbsp olive oil

Firstly make the dressing. Infuse the saffron in the hot water for five minutes.
Then add this infusion to the other dressing ingredients and whisk.

Rinse the rice and then cook as per the instructions until just cooked. Drain in cool water.
Brush the aubergine slices with a little olive oil and put on a baking tin
Cook in the oven at 190 o/c for 30 minutes until golden brown.
Serve slightly warm or chill for a salad. They will keep for a couple of days in the fridge.

Place the aubergines on the rice, sprinkle with the sliced spring onions, almonds and mint.
Drizzle over dressing and serve

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.