Kousha's New Year Boorani

Slice two aubergines thinly, salt and leave to drain in a colander.  When they've softened and liquid is seeping out, wipe them off with paper towel.   Sauté in olive oil until brown and softened.  

Combine labna and greek yogurt with two crushed garlic cloves. 

Layer the aubergine and yogurt mix on a plate or platter. Either at this stage, or the previous one, let it sit for a few hours or overnight. 

Before serving, saute raisins or sultanas and chopped walnuts.  Sprinkle on top of the aubergines and yogurt.