AUBERGINE, YOGHURT AND TAHINI SALAD

Ingredients:
· 2 aubergines, sliced
· 75 ml (5 tbsp) sunflower oil
· 300g natural yoghurt
· 2 cloves garlic, crushed
· 1 tbsp tahini paste
· 2 tbsp chopped parsley
· salt and pepper

To serve 4:
Put the aubergines in a colander and sprinkle each layer with salt. Leave to drain for ½ hour, then rinse and pat dry.
Fry the aubergines in the oil (may need 2 frying pans) until golden brown. Mix together the yoghurt, tahini, garlic, parsley and seasoning to taste. In a serving dish, starting and ending with a layer of yoghurt mix, layer the latter with the aubergine slices.