1 soup spoon salt
2 medium sized eggplant
250 grams olive oil
For the Sauce:
1 crushed clove of garlic or crushed garlic to taste200 grams of yoghurt
3 tomatoes
chopped parsley
salt
Peel the eggplant and cut them lengthwise into slices, 1/2 cm thick. Place the pieces on a plate and salt them. Wait 30 minutes. Now wash and squeeze them to remove the bitter juice. Fry the slices in oil. Serve cold topped with the tomato sauce, parsley and garlic, or by a sauce made with beaten yoghurt and crushed garlic.
NOTE: If the eggplant is not cleansed in the salt it will absorb a large quantity of oil and will turn black while cooking.