Cut the eggplants lengthwise into thin slices and salt them. Leave them in a strainer for at least 30 minutes to drain out their bitter juice, then rinse them thoroughly with cold water.
Place them on paper towels to dry. Heat oil in a pan and put them to fry until golden on both sides. The eggplants absorb a lot of oil, so it's best to put them back on paper towels to drain after frying.
For spicy lovers, a chili pepper is very suitable, chop it finely and mix it in.
Place in a refrigerator to cool and eat them with pleasure.