Clean and wash the aubergines and cut them into slices about 1 cm thick. Salt lightly and leave to stand for about 30 minutes. Bring the lentils to the boil in a pot with plenty of water (without salt), cook until soft for about 40 minutes.
Dab aubergine slices dry with kitchen paper. Heat 5 tablespoons of oil in two pans. Fry the aubergine slices for about 12 minutes while turning. (You only have one pan? Then simply fry the aubergines one after the other.) Drain the finished slices on kitchen paper.
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a frying pan. Sauté the onion and garlic for about 5 minutes. Mix yoghurt and 2-3 tbsp. water to a sauce.
Wash mint, shake dry, chop leaves very finely. Remove the onions and garlic from the pan, heat 2 tbsp. oil in the pan and roast the mint briefly in it.
Pour the lentils into a sieve and let them drain. Mash the aubergines, onion and lentils in portions with a fork. Arrange everything in a bowl with yoghurt and mint oil. Sprinkle with fried onions. Flatbread tastes good with it.
Traditionally, this recipe uses kashk, a dried yoghurt that is stirred with water to make a white sauce.