This dish is usually made with something else- not a main course. We like it best with pita bread, cut into large triangular pieces and dried in a warm oven until crispy.

Ingredients:

1 large eggplant
1/2 cup corn oil/ sunflower oil
1 cup plain yoghurt
salt
pepper
3 cloves garlic

1. Cut the top of the eggplant off (that green thingy) and peel the eggplant in wide stripes lengthwise. Slice the eggplant lengthwise in slices that are about 2 cm thick. Salt the slices of eggplant and set aside.

2. Heat the oil in a frying pan on medium heat. Fry the slices of eggplant until they turn to a light golden-brown. Drain each piece on a napkin or paper-towel to get rid of the excess oil.

3. Mince the garlic and mix it with the plain yoghurt, beating the mixture thoroughly. Add salt to taste.

4. Arrange the eggplant pieces on a platter so that they are layered, pour the ‘laban ou thoum’ - garlic and yoghurt over the eggplant and serve.

Alternatives: I don’t know if it’s even available, but the yoghurt can be replaced with a certain pomegranate syrup that is available in Iraq- instead of 1 cup yoghurt, just use 4 tablespoons pomegranate syrup.

Another alternative is to sprinkle a little bit sumac over the ‘laban ou thoum’ after adding it to the eggplant.