Preheat the oven to 200℃(180℃ fan) /400F/gas mark 6. Cut the aubergines in half lengthways and score the flesh into a diamond pattern with a small sharp knife taking care not to cut through the skin.
Sprinkle 1 tsp of ras el hanout over each aubergine and gently rub into the flesh with your fingers to coat the surface.
Place the aubergine halves on a baking tray and drizzle each half with 1 tsp of oil. Bake in the oven for 45 minutes until very tender.
Make the yogurt sauce by combining all the ingredients in a small bowl. Cover and set aside until required.
When the aubergines have been in the oven for about 15–20 minutes, start to cook the saffron rice. Melt the butter in a saucepan and gently sauté the onion until just softened. Add the garlic and cook for another minute.
Stir in the rice and cook one more minute, then add the apricots, saffron and stock. Bring to the boil.
Stir well. Cover with a tight fitting lid. Reduce the heat to as low as possible and cook for 12 minutes. Turn off the heat and leave covered to stand for a further 5 minutes.
To serve, fluff up the rice with a fork and spoon onto serving plates. Sprinkle with the toasted almonds and chopped parsley. Serve the aubergine on the side and drizzle with some of the yogurt sauce. Serve the remaining sauce separately.
Aubergine not suitable for freezing. The saffron rice can be frozen for up to 3 months.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)