For the Eggplant:

1 big eggplant cut into 1/2 inch rounds

1 cup olive oil

salt

For the Mint Dressing:

1 cup yogurt

1 clove garlic minced

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon ground cumin

5 sprigs of mint picked and sliced

salt and pepper

Salt the eggplant and let it sit weighted for at least 3 hours in the fridge

After the eggplant has been salted for 3 hours rinse in cold water and pat dry

Get a large saute pan hot over medium high heat, add 1/2 cup of olive oil and brown the eggplant, remove, then repeat this process with the rest of the eggplant and the remaining 1/2 cup of olive oil

While the eggplant is sauteing mix all the ingredients for the yogurt dressing

Lay eggplant on a plate, top with the dressing and serve