Eggplant in yogurt (melanzane allo yogurt)

EGGPLANT YOGHURT 05831 INGREDIENTS for 4 PERSONS 600 g of Aubergine ovals, 3 cups of peanut oil, a jar of yogurt, 3 garlic cloves, flour, salt, mint.

Cut into round slices eggplant, lightly flour them and fry them for 2 minutes on both sides in a pan with oil of very hot peanuts.

Dry on paper towels and salt them.

Mix the yogurt with the garlic cloves finely chopped.

Place the eggplants on a serving dish, slightly overlapping each other, drizzle with yogurt and decorated with mint leaves.