Fattet batinjan (fatteh bil-batinjan)

Instructions

1. Cut the eggplants into thick slices, salt them and let them drain for 15 minutes, then pat them dry.
2. Fry the slices in hot oil over medium heat, about 3 minutes per side, until nicely golden. Drain them on paper towels.
3. Cut the bread into pieces and bake them in the oven at 200 °C for 8 minutes.
4. Mix the yogurt with the crushed garlic, lemon and a pinch of salt.
5. Melt the butter and gently toast the crushed walnuts in it for 2 minutes over low heat.
6. Arrange the bread in a dish, cover with the garlic yogurt, then the fried eggplant, and finish with the buttered walnuts and paprika.