Eggplant n' Yogurt sauce (Batinjan bil laban)

1 egg plant cut into rounds

1 1/2 tablespoons salt

3cloves garlic crushed

4tablespoons fresh mint

1 teaspoon dry mint

1 1/2 cups yogurt

2 tablespoons oil

HOW2:

use some of the salt for the eggplants , brush with oil and bake in oven for 15-20Min's until golden at 350DF.

In a bowl add salt,dry mint, garlic, and yogurt mix well.
place cooked eggs plant on a serving dish top each with 1-2 teaspoons yogurt evenly distribute yogurt over all eggplant top with fresh mint. Enjoy!

Tip: top with toasted pine nuts,and pita chips.