Fattet Batinjen - Eggplant with Yogurt and Pine Nuts - Culinae Mundi

Ingredients

• 1 large eggplant, alternately peeled (zebra style) and cut into medium size cubes
• About 200g of Greek style yogurt ( full or low fat)
• 1 handful of pine nuts, toasted in 1 tbsp of butter
• 2 garlic cloves, finely minced
• 1 tbsp of dried mint
• 1 big handful of toasted pieces of Lebanese or pitta bread
• Oil for deep or air frying
• Salt, to taste