How to make
Cut the eggplants, season them with salt and leave them for about 40 minutes to release their bitter water.
Rinse them, roll them in flour and fry them in a baking pan, until they aquire a golden brown color on each side.
Grate the garlic and season with salt. Mix it with mayonnaise and yogurt. Serve the prepared sauce with the eggplant.
The crispy eggplant with garlic sauce is ready.
