1 lb (450 g) aubergines (egg plant)
15 ml (1 tbls) sea salt
275 ml (1/2 pt) l 1/4 cups natural (plain) yogurt
1 clove garlic, crushed with a pinch sea salt
30 ml (2 tbls) chopped mint
freshly ground black pepper
60 ml (4 tbls) olive oil
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
15 ml (1 tbls) sea salt
275 ml (1/2 pt) l 1/4 cups natural (plain) yogurt
1 clove garlic, crushed with a pinch sea salt
30 ml (2 tbls) chopped mint
freshly ground black pepper
60 ml (4 tbls) olive oil
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
method
1. Cut the aubergines (eggplant) into 1 cm (1/2 in) thick slices.
2. Put them into a colander and sprinkle them with the salt. Leave them to drain for 30 minutes.
3. Rinse them with cold water and pat them dry with absorbent paper.
4. Mix the yogurt, garlic, mint and pepper together.
5. Heat the oil in a large frying-pan on a moderate heat.
6. Put in the aubergine (eggplant) slices and sprinkle them with half the cumin and coriander.
7. Brown the underside, turn them, then sprinkle them with the remaining spices.
8. When they are done, arrange them on a serving plate and spoon the yogurt over the top.
2. Put them into a colander and sprinkle them with the salt. Leave them to drain for 30 minutes.
3. Rinse them with cold water and pat them dry with absorbent paper.
4. Mix the yogurt, garlic, mint and pepper together.
5. Heat the oil in a large frying-pan on a moderate heat.
6. Put in the aubergine (eggplant) slices and sprinkle them with half the cumin and coriander.
7. Brown the underside, turn them, then sprinkle them with the remaining spices.
8. When they are done, arrange them on a serving plate and spoon the yogurt over the top.
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