Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

Stuffed Aubergines

• 3 aubergines
• 2 pinches fine sea salt
• 80 g olive oil
• 100 g bulgar wheat
• 250 g water
• 50 g spring onions, cut in pieces
• 100 g red peppers, cut in pieces

Saffron Yoghurt

• 30 g lemon juice, freshly squeezed
• 50 g olive oil
• 1 tsp saffron
• 1 garlic clove
• 180 g Greek yoghurt
• 50 g pomegranate seeds
• 30 g toasted pine nuts
• 20 g fresh basil leaves