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Export 8 ingredients for grocery delivery
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.
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