- Eggplants 2 big cut into round slices
- Sunflower oil for frying
- Carrots 2 big grated
- Yellow cheese(kasseri) 100 gr finely grated
- Garlic 1 clove chopped
- Dill 1 sprig for garnish
- Butter 1 tablespoon
Wash and cut the eggplants into round slices,leave them in salted water for 15-20 minutes,then drain well and fry them in the hot sunflower oil.After frying on both sides ,leave them on absorbent kitchen paper to absorb the excess oil.Peel and grate the carrots.In a frying pan,melt the butter well and saute our carrots along with the grated garlic and after having been sauteed well,remove from the heat,add the grated cheese and stir.Serve by placing one round slice of eggplant,a layer of carrot mixture onto it and top with a round slice of eggplants,do as many layers of eggplant-carrot alternatively as you want.Decorate with dill and accompany perfectly with yoghurt.