1 medium aubergine, cut into 1cm (½ inch) slices
1 clove garlic, crushed
1 teaspoon salt
200ml (7fl oz) natural yoghurt
2 tablespoons oil, for frying

1 Place yoghurt in a medium bowl, add salt, garlic and mix well. Leave to one side.

2 Chop the aubergine in circles approx 1cm (½ inch) thick. 

3 Heat 2 tablespoons of oil in a large frying pan and fry aubergine slices on medium heat until slightly brown and crisp.

4 Place aubergine slices on absorbent paper to soak any oil. Lay the aubergines on a flat serving dish and top with yoghurt. Garnish with parsley.

Note: Refrigerate for 15 minutes. Serve Chilled.