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Method Prep:1hr › Cook:20min › Ready in:1hr20min
Slice aubergine thinly and spread out on a paper towel. Salt well. Leave to stand for about an hour and wipe off excess liquid.
Fry in batches in oil and again, drain on paper towels. Mix the yoghurt with the garlic, salt and pepper to taste. To assemble the dish, place a layer of yoghurt followed by a layer of eggplant, and repeat until all used.