Aubergine with Yogurt (Doi Begun)

Wash and slice the aubergine 1 cm thick.

Sprinkle salt and turmeric powder on the aubergine and mix thoroughly.

Marinate the aubergine for 1-2 hours.

Drain the water and fry the ayrbergine with oil until it is golden brown.

Each time give 2-3 tbsp of oil in the frying pan and fry as many pieces as possible at a time.

Stand to cool the fried aubergine.

Whip the yogurt with a spoon until it is smooth.

Add salt, sugar, garlic, mint paste, black paper and chilli powder (if you like to make it hot) and whip it again.

On a serving dish first put a base of yogurt (2-3 spoons).

Place the first layer of aubergine.

Cover the aubergine with some yogurt and place a second layer of aubergine and cover them again with yogurt.

Garnish with some fresh mint leaves. Sprinkle with chilli powder.

Server with pullao, boiled rice or chapatti.