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1 Place yoghurt in a medium bowl, add salt, garlic and mix well. Leave to one side.
2 Chop the aubergine in circles approx 1cm (½ inch) thick.
3 Heat 2 tablespoons of oil in a large frying pan and fry aubergine slices on medium heat until slightly brown and crisp.
4 Place aubergine slices on absorbent paper to soak any oil. Lay the aubergines on a flat serving dish and top with yoghurt. Garnish with parsley.
Note: Refrigerate for 15 minutes. Serve Chilled.
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