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In a bowl, mix the yogurt, garlic, ½ teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor.
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 paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired.
To the same pan, add tomatoes, ½ teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.
To serve, 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.