Roasted Eggplant Bowls with Saffron & Lemon Cream

Join us for a warm bowl of wheat berries, garlic, pan-roasted eggplant and a bright and sunny cream sauce. You’ll serve 4 with this recipe, but save some for your lunch tomorrow; it tastes even better the next day.

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Ingredients

Roasted Eggplant Bowls with Saffron & Lemon Cream

2 cups Wheat berries or rice
4 Small eggplant
2/3 cup Olive oil
4 Garlic cloves, sliced
1/2 cup Labneh or yogurt
1 Tbsp Lemon juice
4 strands Saffron
1 Tbsp Kosher salt
1 bunch Parsley, stemmed

Directions

  1. Place your wheat berries or rice in a pot and fill it to cover your grains by about 2 inches. Add a hefty pinch of salt and cook until tender (between 25-40 minutes, depending on the grains).
  2. Stir the yogurt, lemon, salt and the saffron together. Set aside.
  3. While the grains are cooking, heat a cast iron pan over medium high. Add half of the olive oil and heat for another minute. Add the eggplants, skin side down. Salt over the top of the eggplants and cook until they are starting to brown around the bottom edges. Flip and add the garlic, cooking just until the eggplants are tender. Remove from heat and set aside, reserving the oil in the pan.
  4. Stir a spoonful of your reserved olive oil from the pan into the yogurt. Taste and adjust seasoning (with extra lemon juice or salt)). Make sure your wheat berries are well seasoned and divide into 4 bowls. Top with eggplant, parsley leaves and yogurt sauce. Serve warm.