Ingredients
1 pound eggplant, sliced ¼-inch thick
Olive oil
Salt
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)
Saffron Yogurt
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
Salt
Dill Salsa Verde
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
Salt
Directions
- 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.
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