1 pound eggplant, sliced ¼-inch thick
Ground black pepper
¼ cup walnuts
½ cup Saffron Yogurt (recipe follows)
4 slices wheat bread, toasted
2 medium-sized heirloom tomatoes
sliced ¼ -inch thick
½ cup Dill Salsa Verde (recipe follows)
1 teaspoon saffron threads
4 tablespoons hot water
2 tablespoons lemon juice
1 cup full-fat Greek yogurt
½ teaspoon ground white pepper
1 teaspoon cumin
1 bunch dill chopped
1 bunch parsley, chopped
1 bunch cilantro, chopped
Zest of 1 lemon
½ teaspoon crushed red pepper
1 cup extra virgin olive oil
Dill Salsa Verde
- Preheat oven to 350 degrees.
- In medium bowl toss eggplant slices in olive oil to coat. Season with salt and black pepper, then arrange on rimmed baking sheet and roast 20 minutes, or until browned and tender.
- On separate baking sheet toast walnuts in oven for 10 minutes, or until fragrant.
- Spread saffron yogurt onto each slice of bread. Season slices of tomato with salt and black pepper and layer on two slices of bread. Lay slices of roasted eggplant on top of tomato. Drizzle dill salsa verde over eggplant. Sprinkle toasted walnuts over vegetables and top each sandwich with other slice of bread. Cut in half and serve.
Steep saffron threads in water for 10 minutes, then mix saffron plus its liquid with remaining ingredients. Season to taste with salt.
Dill Salsa Verde
Mix all ingredients in medium bowl and season to taste with salt.
Note: This recipe makes extra dill salsa verde and saffron yogurt. The dill salsa verde is great with grilled fish or pasta, and the saffron yogurt makes an excellent dip for vegetables or a topper for hummus
- From Chef Chelsey Conrad of Butcher & Bee in Charleston, South Carolina