Step 1

Transfer yogurt to a flat serving dish and lightly whisk until it has an even consistency. Stir in 1 teaspoon of crushed garlic. Set aside.

Step 2

In a non-stick skillet, heat ½ cup of oil. When hot, lower heat to medium and fry the sliced eggplant until medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.

Step 3

In a large non-stick saucepan, heat ¼ cup of oil. Add sliced onions and fry on low heat until translucent, about 7 – 10 minutes. Add remaining ½ tsp of crushed garlic and fry for a few seconds until fragrant.

Step 4

Add tomatoes, green chilies, salt, turmeric and red chili powder. Stir on medium heat until the tomatoes soften. Cover the saucepan and let it simmer on medium-low heat for 5 minutes.

Step 5

When the tomatoes release some water, add eggplant. Dial heat to very low, cover, and let it steam for 10 minutes.

Step 6

When ready, remove the saucepan from the stove. Layer the eggplant on top of the yogurt and top with the tomato-onion curry. Garnish with dried mint, red chili flakes and pomegranate seeds.