Chop the eggplant into small square pieces, add salt and leave it in a colander to drain

In a bowl place the yogurt and five cloves of melted garlic and salt

Flour the aubergines, fry them and place them on absorbent paper.

Grate the tomatoes

Add chopped dill and mint, salt, sugar, oregano and freshly ground pepper

Optionally, finely chop a chili pepper

Fry the hot pepper in a little hot olive oil and add the tomato

Let it boil on medium heat for about 30 minutes

Once all the ingredients have cooled, mix them gently in a bowl