Eggplant wedges with garlic yoghurt

Ingredients

• 1 large eggplant, cut into thick lengths
• 1 tbsp coarse cooking salt
• vegetable oil, for deep-frying
• 1 tsp Greek oregano
• Oregano and lemon batter
• 1/2 cup plain flour
• 2/3 cup beer
• 1 tbsp Greek oregano
• 1 tsp finely grated lemon zest
• Garlic yoghurt
• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tbsp finely chopped fresh dill