Step 1

Wash the eggplants and slice them into 1/2-inch thick pieces.

Step 2

Place the eggplants on a baking sheet and generously sprinkle with salt on both sides. Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid.

Step 3

Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat.

Step 4

Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked. If your pan is small, fry the eggplants in batches.

Step 5

Take the eggplants out of the pan and place them on a kitchen towel to absorb the excess oil.

Step 6

Cut the roma tomatoes in half. Heat one tablespoon olive oil in the same pan.

Step 7

Fry the tomatoes for 2 minutes on each side. Set them aside.

Step 8

In a small pan, heat the remaining one tablespoon olive oil. Thinly slice the garlic cloves. Fry the garlic slices until golden and crispy.

Step 9

Place the fried eggplants in a platter and top them with fried tomatoes and fried garlic.

Step 10

Serve with yogurt sauce.

Step 11

Mix all the ingredients in a bowl. Serve with fried eggplant.