Eggplant with Feta, Tomatoes, and Sauce

Wash the eggplants, trim the stems, and slice them lengthwise—not too thin and not too thick. Place them in a bowl, season generously with salt, and cover with cold water. Put a small plate and a heavy weight on top, and let them sit for about 1 hour.

While the eggplant is resting, make the sauce: combine the yogurt with grated garlic, add salt, pepper, herbs, and Herbes de Provence.

Dice both the feta and the tomatoes into small cubes.

Drain the water from the eggplant, rinse thoroughly, and pat dry.

Heat a skillet, add oil, and fry the slices on both sides until golden brown and crispy.

Transfer the cooked eggplant to paper towels to drain excess oil.