1. Cut 5 x 150 g peeled eggplant into 4 cm slices and place in a colander, sprinkle with a little salt and leave for 30 minutes.
2. Drain, dry on kitchen paper, then pass through yeast batter and deep fry until golden brown.
3. Serve on a dish paper, accompanied by chilled Yogurt Salcasi (yogurt with finely chopped garlic).