Cut the eggplants into 1/2inch thick slices.
Sprinkle them with salt and let stant in a colander for one hour.
Fry the eggplant slices in hot oil for a few minutes on each side until lightly browned. Add the crushed garlic and fry until golden brown.
Remove the eggplant slices and garlic and drain on absorbent paper. Allow to cool.
Season the yogurt with salt, add the crushed fried garlic.
In layers,start with a layer of yogurt, then Eggplant , yogurt, eggplant,etc
Top the dish with yogurt and garnish with dried crushed mint and serve as a salad