An Ottolenghi classic.

Take 3 medium aubergines and cut in half lengthwise and then into 2cm thick wedges. Place on a baking tray, brush with olive oil, sprinkle with salt and pepper, and roast for 20 – 35 minutes in a hot oven (220c) until the slices turn a light brown.

Meanwhile, place a pinch of saffron strands in a small bowl of hot water (30ml water) and infuse for 5 minutes.

Crush a garlic clove in a mortar and pestle with a little coarse salt, then whisk in 180g Greek yoghurt (regular or nonfat), the saffron-infused water, 35ml lemon juice and 45ml olive oil.

To serve, arrange the aubergine slices on a large platter, drizzle the yoghurt over top, and then sprinkle with a handful of pomegranate seeds and 2tbs toasted pine nuts.

Garnish with small (Greek) basil leaves.