Aubergines with Saffron Yoghurt

Aubergines rule.  Even more so if you haven't got any meat lurking about but don't fancy salad. The vegetable equivalent of halloumi. This is super easy and I found the recipe (originally by Sabrina Ghayour in The Guardian) and have tweaked it a bit.

(per person)
1 aubergine, sliced
2 tablespoons of greek yoghurt
2 pinches saffron (or turmeric and cumin if you don't have any)
Olive oil
nigella seeds (if you have them)
3 pickled red chillies, thinly sliced (or half a turkish pepper or whatever chilli you can find*, to taste. I actually found finding pickled chilli's surprisingly hard to find but did eventually, in Sainsbury's)
Flat leaved parsley, chopped (about half a handful)
A clove of garlic

First heat either a griddle pan or a frying pan to medium hot.  Then brush each slice of aubergine with olive oil and cook in whichever pan you're using until golden. Brush the other side with oil and flip until also golden.

Meanwhile, make the yoghurt. Grind up the saffron and add a tiny bit of boiling water to make a golden liquid. Grate the garlic and add both these to the yoghurt, mixing well.

Simply arrange the aubergine slices on a plate, drizzle the sunny yoghurt sauce, sprinkle over the chillies, nigella seeds (if using) and parsley. Nom.

* Scotch Bonnet is probably a really bad idea here. Tasty rather than deadly!