Spicy Eggplant Slices

Ingredient

2 medium eggplant (250 g each)
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 cup plain flour
2 teaspoons ground coriander
1/2 cup plain yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon salt
oil, for frying

1. Cut eggplant into 1 cm slices. Arrange in a single layer on a tray and cover well with salt. Leave to stand for 1/2 hour and then rinse and pat dry thoroughly with paper towels.

2. Sift flour and spices onto a plate. Dust eggplant with flour mixture; and shake off any excess.

3. Heat up about 3 cm oil in heavy-based pan. Cook eggplant slices a few at a time. 3 - 4 minutes each side or until golden in color.

4. Drain on paper towels and that, combine with yogurt and mint.

Serve eggplant warm.