Remove the skin from the melanzane and cut lengthwise slices about 1/2 cm thick. Season the slices of melanzane with salt and set aside to cook for half an hour. In the meantime, stir the sour milk with a good pinch of salt and cumin each. Add the mint from the tea bag. Dry the melanzane and roast them in batches in the oil over medium heat until light brown. Drain the fried slices on kitchen roll and alternate them with the sour milk on a plate, sprinkling with parsley.
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