Ingredients

2 pounds eggplant, cut into 1/4-inch-thick rounds
Salt
1 large Arab flatbread or pita bread
2 tablespoons samna (clarified butter, recipe follows)
1/4 cup pine nuts
6 cups pure or virgin olive oil, olive pomace or vegetable oil for deep-frying (see note)
4 large garlic cloves, peeled
1 teaspoon salt
1 quart high-quality full-fat plain yogurt, at room temperature
2 tablespoons finely chopped fresh mint leaves

Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to drain off their bitter juices for 30 minutes, then pat dry with paper towels.
Split open the flatbread and toast until hard and golden brown. Lay the bread on the bottom of a baking pan or deep platter. Melt the clarified butter in a small pan, then cook the pine nuts over medium heat until light brown, 4 to 5 minutes, stirring or shaking the pan occasionally. Remove the nuts with a slotted spoon and set aside.
Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted with a basket insert to 375 F. Fry the eggplant slices in batches until golden brown, 3 to 3 1/2 minutes per side. Remove and drain on paper towels. While the eggplant slices are still quite warm, arrange them over the bread. Let the frying oil cool completely, strain and save for a future use.
Mash the garlic with the salt in a mortar until completely mushy. Transfer to a medium-size bowl and stir in the yogurt. Stir in half of the mint. Pour the yogurt mixture over the eggplant, covering all the slices. Sprinkle the pine nuts over that and then the remaining mint. Serve at room temperature. Makes 4 to 6 servings.
NOTE: Any olive oil or pomace oil, made from olive by-products, is good for deep-frying at high temperatures.

Clarified Butter

2 pounds (8 sticks) unsalted butter, cut into chunks

In a large, heavy saucepan, melt the butter over low heat until completely melted or until you detect the first sign of bubbling, in which case turn the heat even lower or use a heat diffuser. Turn the heat off and let the butter cool but not solidify.
Tilt the saucepan, then carefully gather all the foam to one side, spoon it off and discard. Carefully pour or spoon the liquid butter into the container you are using to store it, being careful not to let any of the milk solids on the bottom of the pan pour in. Alternatively, pour the butter through a damp cheesecloth-lined strainer into the container.

Directions

IN A MICROWAVE: Place the butter in a microwavable container and run at medium power until the butter is melted. Carefully pour the clarified butter into your container, making sure no milk solids fall in. Makes 1 1/2 pounds (3 cups) butter. Will keep for six months in the refrigerator.