preparation

• Cut the egg plants in slices of approximately 0,5 centimeters. Lay them on a flat surface and bring on a lot of sea salt on the flesh. Let it rest for about half an hour. This way the moist out of the egg plant comes off. After half an hour take away the moist with some paper towel.

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• Preheat a pan (preferably a grill pan) and pour in some olive oil. When the oil is hot you fry the slices of eggplant. Fry them really well, they should turn really dark brown. Not black, but much browner than you would expect.
• Add to the yoghurt the garlic cloves (grated), 2 table spoons of olive oil and the saffron powder. Mix it well. Cut the red chili’s into slices. If you do not like your food too spicy, take out the seeds.
• Cut the parsley leaves.
• Place the egg plant slices nicely next to each other on a flat platter and bring on the yoghurt. Then sprinkle the red chili peppers over them. Do the same with the parsley and the nigella seeds. Make sure most of it ends up on the yellow yoghurt for the extra effect.