Black Eggplant with Yoghurt
Peel the eggplant, wash and cut into oval slices 1 cm thick.
Dab the eggplant with flour.
Heat the oil, fry the eggplant until cooked. Drain off the oil.
Add a little water to the yoghurt and crush the garlic with the salt and add the garlic and mint to the yoghurt.
Put the slices of eggplant in a dish and cover with the mixture.