2 eggplants (about 1 lb each)
2 tbsp salt
¼ cup vegetable oil
1 cup plain, regular yogurt
2 cloves (or more) of garlic
• Slice eggplants into ¾ inch round circles. Place in a colander and cover with the salt. Let it stand for about two hours. Wash them thoroughly and squeeze them dry. (This process is to bring out any bitterness.)
• Fry the eggplants on medium heat, preferably in a cast iron skillet, and transfer them on a plate with paper towel.
• Smash the garlic, mix with yogurt and add some salt, if needed.
• Arrange eggplants on a serving plate and add a dollop of yogurt sauce.