Wash the eggplant and slice with less than 1/2 thickness. With a fork score both ways on both sides several times and smear with olive oil well.
Preheat a stove top grill pan or non-stick skillet until very hot. Drizzle with olive oil and grill the eggplant in batches 3 minutes to a side. Press each side well to grill. There should be firm grill marks. Set aside. Roll them and keep them warm.
In a pan, heat oil and sauté the pine nuts. Don’t brown them.
In a bowl, add the remaining olive oil, add crushed garlic, chopped mint leaves and make a dressing.
When plating, arrange the eggplants, drizzle the dressing, place the pine nuts and enjoy with yogurt.
