Aubergines with Garlic, Mint and Chilli

• 3 large aubergines
• 3 garlic cloves, thinly sliced and then cut into thin spikes
• 5 tablespoons o

Remove the stalks and cut each aubergine across widthways in slices about 2cm thick. Place in a colander, sprinkle liberally with salt and let them stand for about half an hour. Meanwhile, fry the garlic in the olive oil over a medium heat until golden brown. Remove and drain, keeping both garlic and oil (the latter to use again in another dish). Rinse the aubergines and pat dry. In a large sau