- In a small sauce pan over low heat add olive oil, garlic, and red pepper flakes. Cook for 12-15 minutes until garlic becomes crunchy. (Note: keep on low as you do not want to burn the garlic). Remove from heat and strain garlic from oil. Reserve oil in a small container.
- In a small bowl combine sour cream, mint, lemon zest, lemon juice, cumin and 1 tsp garlic oil. Mix well and season with salt and pepper. Set aside in the refrigerator.
- Brush eggplant rounds all over with garlic oil, season with salt and pepper. Grill over medium high heat for four minutes on each side. Once grilled, transfer to a platter and drizzle sour cream mixture over eggplant.