Wash and peel the eggplants and cut into relatively thick slices, widthwise.

Fry the eggplant slices in vegetable oil until they become light brown in color; making sure not to burn them. Drain on a kitchen absorbent paper.

Mix the yogurt, garlic and salt in a bowl.

In a serving plate, pour half the quantity of the yogurt mixture, lay the eggplant slices on the yogurt, then add the remaining yogurt over the eggplants.

Sprinkle with dried mint and serve cold.