two light garlic snacks eggplant flour oil for frying tomatoes lots of garlic green pitted olives olive oil balsamic vinegar yogurt fresh or dried mint How many tomatoes or how much garlic you use, etc. is entirely up to you.   1. Skin and quarter the tomatoes. Remove the seeds and chop the tomatoes up. Chop the olives. Chop the garlic very fine. Season with salt and pepper to taste. Add balsamic vinegar (go easy here) and olive oil. Mix well. 2. Mix yogurt with finely chopped mint and garlic. Season to taste. 3. Cut the egg plant into thin slices. Flour the slices lightly and fry them in oil until they become crispy. 4. Place a tablespoonful of either the tomato or yoghurt mixture on each slice and serve immediately. back