Fried eggplants with yoghurt sauce

Wash aubergine (s) and cut into thin slices diagonally. Sprinkle the slices with salt and place in colander. Place the towel with a weight on it and let the aubergines drain for approx. 2 minutes. Meanwhile, put yogurt in the bowl. Peel the garlic and press it over it. Mix milk and 1 tablespoon of lemon juice with a fork. Season with salt and pepper. (Store in a refrigerator until used.) Bake flour, oil, lemon juice, mint, salt, pepper and about 1/8 l of water until smooth, not too thick batter.

Drain aubergine slices and pat dry well. Fritter oil to about 170 ° C. Stir the egg whites in a firm and airy batter. Slices of aubergine one by one and in portions fry until golden brown and crispy. Let it drain on kitchen paper. Sauce sauce garnish with basil or fresh mint and serve.