A brinjal and yoghurt delight
Grate one pod of garlic, add to the whisked yoghurt and refrigerate.
Cut the eggplant into round slices of medium thickness.
Mix the ingredients of the marinade with water to make a paste (as thick as dosa or crepe batter).
Smear the eggplant slices in batter and marinate for 15-20 minutes.
Meanwhile, fry the sliced onion on a low flame till it turns light brown.
Shallow fry or grill the eggplant slices till they are cooked and crisp.
Check by inserting a toothpick to see if done.
Once ready, pour the chilled yoghurt on top of the crispy eggplant pieces and decorate with brown onions and crushed dry mint leaves.
Serve hot and cold.