Cut the aubergines into 0.5 cm thick slices, place them on a plate and sprinkle with salt. This will cause some of the water to be withdrawn from the aubergine (do not blot the water). Let stand for at least 10 minutes, preferably 20 minutes.
In the meantime, mix the yoghurt with grated cucumber and season with salt, pepper and possibly a pinch of sugar. Pluck the mint leaves, cut into very fine strips and add to them. If you like, you can add a little garlic, although you have to be careful because the garlic can mask the fine mint taste. Put it in the fridge.
The eggplant slices are now firmly pressed into flour on a plate until there is a layer of flour on the eggplant. Fry the slices in oil until they are golden brown over medium heat so that they are cooked in the middle.
Enjoy the aubergines warm with the cold cucumber yogurt.
Instead of mint, you can also season with lemon balm.
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