Blanch the saffron with boiling water and let it infuse and cool. We preheat our premium convection oven and insert the vision grill plate inside to heat it up. Cut the eggplant into 1 cm thick slices and brush with olive oil. We put it on the grill and let it grill until soft for about 10 minutes to create a nice grill mosaic. Mix yogurt with saffron infusion, garlic oil and salt in a bowl. Arrange the grilled aubergine on a plate and sprinkle generously with yogurt, sprinkle with coarsely chopped parsley, chopped chili and finally sprinkle with nigella seeds.