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1
Trim the very ends of the aubergine and cut it crosswise into 1-inch-thick slices.
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2
Put the slices in a single layer in a large platter or possibly lasagna-type dish.
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3
Sprinkle the salt over both sides, rubbing it in well.
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4
Set aside for 1 hour.
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5
Meanwhile, make the tomato sauce.
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6
Put the oil in a large, nonstick frying pan set over medium-high heat.
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7
When warm, add in onion.
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8
Stir-fry for 2 to 3 min, or possibly till the onion pcs begin to brown at the edges.
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9
Put in the garlic.
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10
Stir for a few seconds.
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11
Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce.
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12
Stir to mix.
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13
Cover, turn the heat to low, and cook gently for 10 min.
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14
Set aside in a hot place.
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15
Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork.
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16
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.
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17
Take the aubergine slices from the platter and dry them off well with paper towels.
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18
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.
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19
Drain well on paper towels.
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20
To serve, arrange the aubergine slices in a single layer on a large platter.
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21
Top each slice with a dollop of the tomato sauce and then with a Tbsp.
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22
of the yogurt.
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23
Garnish with the mint sprigs or possibly leaves.
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24
Serve immediately.
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25
This recipe yields 4 servings.
