Yogurt with Aubergine, Mint and Cumin

• 1 smallish aubergine
• 1-3 tablespoons (1-3 X 15 ml spoon) sunflower oil

Slice the aubergine across in rings and then into semi-circles. Rub the pieces all over with salt and leave in a colander in the sink for half an hour (to drain away the bitter juices). Then wash the salt off the aubergine and pat dry.

Heat the oil in a frying pan. Add the aubergine and fry over medium heat until soft. Then add the chopped garlic and the cumin. Stir and cook for another