Tomato Eggplant Sandwich with Saffron Yogurt - The Local Palate

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)
• 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