Eggplant with Garlic Yogurt

Peel the eggplants in alternating strips and slice into 1 cm thick rounds.

Arrange slices on a tray, sprinkle with salt, and let rest for 20 minutes.

Pat dry and fry in hot oil until golden on both sides. Drain on paper towels.

Place yogurt in a bowl, crush garlic into it, and mix with a pinch of salt.

Melt butter in a small pan, add tomato paste, saute 1 minute. Add red pepper flakes and remove from heat.

Arrange fried eggplant on a serving plate and spoon garlic yogurt generously over them.

Drizzle tomato butter sauce on top and serve warm or cold.