* A small pinch of Saffron
* 45ml hot water
* 180g Greek yogurt
* Garlic to taste, crushed
* 40ml Lime juice
* 45ml Olive oil
'''For the Aubergines'''

* 3 medium Aubergines, sliced 2cm thick
* Olive oil
'''To finish'''

* 2 tablespoons Pine nuts, Toasted
* The Seeds of 1 Pomegranate
* 20 Basil leaves (or Dried Basil if fresh unavailable)
* Seasoning

===Method===
'''For the Saffron Yogurt'''
* Infuse the Saffron in the hot water for 5 minutes.
* Pour into a jug with the Yogurt, Garlic, Lemon juice, Olive oil and a little Salt.
* Whisk well, adjust seasoning and chill.
'''For the Aubergines'''
* Place the Aubergine slices on a Baking tray and Brush them all over with Olive oil.
* Season and Bake for 35 minutes until golden Brown.
* Allow to cool.
'''To finish'''
* Arrange the Aubergine slices on a plate, slightly overlapping.
* Drizzle the Yogurt over them and sprinkle the Pine nuts, Pomegranate seeds and Basil over the top.
* Lightly adapted from a recipe in '''Ottolenghi: The Cookbook''' (ISBN 0091922348) by ''Yotam Ottolenghi & Sami Tamimi''

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