Wash the aubergines and cut lengthways into thin slices. The best way to do this is with a peeler or a slicer. Place the slices in a bowl with salted water (approx. 3 tablespoons of salt in 1 liter of water) and let steep for approx. Then rinse with cold water and pat dry with kitchen paper.
Heat some oil in a pan. Season the aubergine slices with a little salt and pepper and fry in the oil until golden brown on both sides. Place on kitchen paper.
For the filling, finely chop the nuts and garlic (it is best to start with 1/2 clove of garlic and then use more or less depending on your taste), finely puree the feta cheese and yoghurt with the mixer. Important: do not add salt, as the cheese is usually salty enough! If the paste becomes too firm, add a little more yoghurt to make it creamier. Add nuts and garlic and mix well.
Brush the aubergine slices with the feta filling, roll up. Place in the refrigerator for about 2 hours.