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3 cup (710ml) full-fat Greek or Indian yogurt

3 garlic cloves, grated

Salt

1 cup vegetable oil

3 eggplants, cut into ¼-inch-thick rounds

3 tomatoes, chopped

1 ½ tsp chilli powder

6 tablespoons (170g) pomegranate seeds, put any leftover in freezer

12 to 18 small mint leaves, use from outside garden

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1. In a bowl, mix the yogurt, garlic, 1 ½ teaspoons salt and 6 tablespoons water. Place in the fridge to chill and develop garlicky flavor.

2. Line a tray or large plate with paper towels. In a large frying pan, heat ⅓ cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired.

3. To the same pan, add tomatoes, 1 ½ teaspoon salt, 6 tablespoons water and chilli powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.

4. Spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tip). Finish with pomegranate seeds and mint.

Tips

Indian eggplants tend to have thinner skin, are round in shape and are about 2 inches in diameter. These eggplants have a milder flavor and creamier texture than globe eggplants when cooked.

If multiple layers are preferred (the traditional way), use half of the yogurt, eggplant and tomato for the first layer, and create a second layer with the second half of the elements.