• 1 large eggplant (about 1 1/2 pounds)
• Flour for coating eggplant slices, optional
• Oil for frying
• 1 1/2 cups yogurt
• 1 to 2 garlic cloves, grated
• 1/2 teaspoon salt
• A dash of cumin, and a dash of coriander, optional
• For garnish: Chili pepper, chopped parsley, sliced tomato.

1. Wash eggplant, cut off stem and peel it into stripes. Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
2. Soak eggplant pieces in warm salted water for about 1/2 hour. Put a heavy plate on the pieces to keep them submerged.
3. Drain eggplant pieces and fry them in a skillet or oven fry them by brushing or spraying them with oil, and baking or broiling them in a hot oven, turning once. To prevent eggplant from sucking up a lot of fat while frying, coating the drained eggplant slices in flour on all sides does help a lot.
4. Mix together yogurt, garlic, salt, and cumin and coriander, if used. Stir well.
5. On a flat big platter arrange eggplant pieces in a single layer (pieces may overlap a little). Spoon yogurt mixture all over. Sprinkle with chili, and garnish with parsley and tomato. Serve with warm bread.

If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers. Combine and garnish just before serving.