Ingredients

Instructions

  1. Preheat oven to 325 degrees.
  2. Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
  3. Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
  4. Baste in olive oil on both sides.
  5. Lay these in an oven proof dish. Cook until golden brown.
  6. Chop the onion and garlic cloves, and fry in a pan with olive oil.
  7. Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
  8. Add sour cream, simmer for fifteen minutes. Place in serving dish.
  9. In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.