Aubergine with Dill, Saffron and Cobnuts

by Thyme Recipes 1 Sep 17

We have chosen dill to accompany this easy grilled aubergine dish, simply because there is so much in the garden, it is fresh and works beautifully with the saffron and yoghurt. And it is cobnut season, fresh coconutty sweet green nuts available in the supermarkets from late August to October and perfect in the hedgerows right now. Use hazelnuts if you can't find them locally. Remember, modern varieties of aubergine do not need to be salted and they only need a brush of oil, so this is a really healthy side, lunch or supper dish.

Serves 4


For the dressing:


  1. Cut the aubergines into slices (lengthways or across) about 1.25cm thick. Brush both sides of the aubergine slices with oil and sprinkle lightly with salt. Cook on a very hot griddle or barbeque until they are soft and browned on both sides. Arrange on a plate.

For the dressing:

  1. Place the saffron threads in a small bowl with 2 tbsp hot water for 5 minutes.  Mix with the dill, garlic, yoghurt, vinegar, 2 tbsp olive oil, salt & pepper to taste.
  2. Fry the cobnuts very briefly in ½ tbsp of oil, stirring to brown them very lightly all over, roughly chop.
  3. Spoon the dressing over the aubergines and sprinkle with cobnuts.
  4. Drizzle with a little extra oil, to taste.