For the sauce:

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250g greek yoghurt

3 garlic clove, minced

1.5 tsp salt

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For the spice mix:

1.5 teaspoon Kashmiri or other red chile powder (optional)

3 tsp cumin

2 tsp salt

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For serving:

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6 tablespoons pomegranate seeds

12 to 18 small mint leaves

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For frying:

375ml canola oil

3 large eggplants, cut into ¼-inch-thick rounds

9 roma tomatoes (558g), chopped or 1.5 cans of diced tomatoes

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Equipment needed:

small bowl for sauce

large flat baking tray

paper towels

1 small cup for spice mix

large bowl for eggplant slices

2 teaspoon for measuring

2 deeper frying pans

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1. In a bowl, mix the yogurt, garlic, 1.5 teaspoon salt and 6 tablespoons water. Place in the fridge to chill and develop garlicky flavor.

2. Cut the eggplants into rounds, cutting larger slices into halves. Line a large tray with paper towels and place the slices onto the tray. Mix 3 tsp cumin, 2 tsp salt, 1.5 tsp chilli powder in a glass then sprinkle onto the eggplant slices, flipping them and sprinkling both sides.

3. In a large frying pan, heat ½ cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated and slight bubbling, 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.

4. To the same pan, add tomatoes, 1.5 teaspoon salt, 6 tablespoons water and 1.5 tsp chilli powder. Cook on high until the tomatoes start to break down, about 5 minutes.

5. 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 Tips). Finish with pomegranate seeds and mint.