Aubergine With Minty Sauce And Yogurt

Directions

1. Trim the very ends of the aubergine and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or possibly lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour.
2. Meanwhile, make the tomato sauce. Put the oil in a large, nonstick frying pan set over medium-high heat. When warm, add in onion. Stir-fry for 2 to 3 min, or possibly till the onion pcs begin to brown at the edges. Put in the garlic. Stir for a few seconds. Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 min. Set aside in a hot place.
3. Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork.
4. Just before you eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or possibly deep-fryer and set over medium heat. Take the aubergine slices from the platter and dry them off well with paper towels. When the oil is warm, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 min, or possibly till both sides are a medium-brown color. Drain well on paper towels.
5. To serve, arrange the aubergine slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a Tbsp. of the yogurt. Garnish with the mint sprigs or possibly leaves. Serve immediately.
6. This recipe yields 4 servings.