First of all, wash and slice the Eggplants into thin circles. Keep them immersed in a tablespoon of salted water until the Oil gets heated up.
Deep fry them on a medium to high heat in hot Oil. Do not fry them too much otherwise they will become soggy. Drain them on a tissue paper and set aside.
Next prepare the Tomato Onion base. Heat 2 tablespoons of Oil in a pan. Add the crushed Garlic and chopped Onions. Saute them for a minute and then add the Tomatoes along with all the ingredients.
Cover and simmer until soft and mushy. It takes about 8 to 10 minutes. Add all the ingredients required to make the Yoghurt sauce. For serving, arrange the Tomato Onion mix as the base. Top it up with the fried Eggplant slices. Pour a tablespoon of Yoghurt sauce on each of them.
Now sprinkle some dry Mint Leaves, Cayenne pepper or Paprika. Serve them with Naans or Kabuli Pulao.
