|I may have burnt one little slice...|
Feeds 2/3 as a starter. Bash one big clove of garlic with a pinch of salt in a pestle and mortar until you have a garlicky mush. Stir in about 200g natural yoghurt and set aside. Slice one aubergine into thick rounds. Heat a splash of olive oil in a non-stick frying pan. Dip each slice of aubergine into a small bowl of milk, then roll it around a small dish with seasoned flour in it. You want a decent covering of flour. Once the oil is hot, fry until golden on each side and place on kitchen roll to get rid of excess oil (those pesky aubergines do like to suck it up). Sprinkle with salt flakes and roughly chopped fresh mint (really important to add some fresh zing) and serve with the garlic yoghurt.
You may stink of garlic for a while, but it's all good, and life is too short to worry about things like that.