Wrapped eggplant with dip
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Wrapped eggplant slices in triple wrap, fried until golden brown and served with mint-yogurt dip.
1. Cut the aubergines into half-centimetre slices, sprinkle with salt and leave them to sweat for 30 minutes, then wash well and dry with a paper towel
2. In the meantime, make the dip; put the white yoghurt, peeled, crushed garlic clove, finely chopped mint, lemon juice, salt and pepper to taste, mix well and refrigerate
3. Coat the eggplant slices first in plain flour mixed with salt and pepper, then in whisked eggs with milk and finally in breadcrumbs
4. Fry the eggplant slices in a pan in heated oil until golden on both sides