Roasted Eggplant with Saffron Yogurt

1. Preheat oven to 425 F. Cut eggplant into 3/4 inch slices. Brush both sides with some olive oil and a sprinkle of salt. Roast on a baking sheet for 20 minutes then turn over slices and bake for another 10-15 minutes until golden brown. Set aside and let cool.
2. Crush the saffron threads and combine with the very hot water. Let sit for 5 minutes.
3. In a small bowl, combine yogurt, lemon juice, 2 tablespoons olive oil, garlic and a generous pinch of kosher salt and fresh ground pepper. Add the saffron liquid, first straining the threads out of it and whisk all ingredients together.
4. Plate a few slices of eggplant with the arugula, pine nuts and pomegranate seeds. Drizzle with the saffron yogurt.