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1
Trim the very ends of the eggplant 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 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 a large, nonstick frying pan set over medium-high heat.
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7
When hot, add onion.
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8
Stir-fry for 2 to 3 minutes, or until the onion pieces 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 minutes.
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14
Set aside in a warm 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 deep-fryer and set over medium heat.
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17
Take the eggplant slices from the platter and dry them off well with paper towels.
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18
When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until 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 eggplant 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 tablespoon of the yogurt.
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22
Garnish with the mint sprigs or leaves.
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23
Serve immediately.
