- 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
In a large colander, toss the eggplant with the salt. Allow to drain over the sink for 30 minutes. Do not rinse. Preheat the broiler.
Toss the eggplant with the olive oil on a Silpat- or parchment-lined rimmed baking sheet. Arrange the eggplant in a single layer, close together, on the baking sheet. Broil in the top third of the oven, but not directly under the broiler, stirring 3 times, until the eggplant is soft and just beginning to char, 25 to 30 minutes. Set aside to cool.
While the eggplant roasts, combine the saffron and hot water in a small bowl, and allow to steep. Once the eggplant is cool, blend together the saffron, its water, and the yogurt in a small food processor. Season with salt and pepper.
Arrange the eggplant in a single layer on a wide platter. Top with the saffron yogurt sauce, then basil leaves, and finally pine nuts. Serve at room temperature.
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