Spicy Eggplant Slices

1-2 medium eggplants
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
Oil for frying
1/2 cup plain yogurt
1 tbsp chopped fresh mint

Cut the eggplant into 1/2 inch slices. Arrange in a single layer on a tray and cover well with salt. Allow to stand for 15 minutes, then rinse and pat dry thoroughly with paper towels.

Sift the flour and spices onto a plate. Dust the eggplant slices with flour mixture, shake off any excess. Heat oil in a heavy based pan. Cook the eggplant slices a few at a time for 2-3 minutes on each side until golden. Drain on a paper towel. Combine the yoghurt and mint. Serve with the warm eggplant.