Remove the tail from the aubergines. Cut lengthwise into 1cm thick slices.
Sprinkle generously with salt, and let sit in a colander.
Heat a griddle over high heat. When the aubergines have rendered some of their water, coat each slice with olive oil and the ras el hanout.
Grill each side of the aubergine, making sure you get nice bar marks. If the aubergine is not fully cooked at this point, you can finish the cooking in a 180' oven until cooked and soft.
While the aubergines are cooking, bring the water to a boil, and pour over the saffron threads, stirring a little to extract as much colour as possible.
When the saffron water has cooled off, stir into the yoghurt, season to taste, and set aside.
Pick and chop the leaves of the coriander.
Trim the tail off of the red chilli, shake out the seeds, and slice into thin rounds.
Trim any dried bits off the spring onions, and slice on the diagonal.
To assemble the dish: Lay out the hot or warm aubergine slices on a serving platter.
Using a spoon or a squeezy bottle, drizzle the saffron yoghurt on the aubergine slices, and sprinkle the herbs and chilli on top.
«If you do not have a griddle pan, you can pan-fry the aubergines, or better yet, use your barbecue!»