Preheat oven to 325 degrees.

Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.

Slice the two eggplants thin lengthwise into 5 or 6 pieces each.

Baste in olive oil on both sides.

Lay these in an oven proof dish. Cook until golden brown.

Chop the onion and garlic cloves, and fry in a pan with olive oil.

Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.

Add sour cream, simmer for fifteen minutes. Place in serving dish.

In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.