Sabrina Ghayour’s cookbooks are fabulous. It will be difficult not to cook everything in the following weeks, but that would be against my ‘rules’
Slice a few eggplants ( too much is no problem, you can serve the leftover as lunch the following day) in slices of approximately 1cm. Brush some oil on each slice and grill on both sides, until they’re ready. Spread them on a large dish.
Grind 2 pinches of saffron in a mortar. Add 2 table spoons of water. Leave for 15 mins. Add chili flakes or fresh chili, 170 grams of low fat yoghurt, pepper, salt and fresh parsley. Mix.
Serve the eggplant ( at room temperature or reheated) with the sauce. I added crispy ovenbaked mackerel filets with sliced onion and lots of garlic.