For the yoghurt sauce - Finely chop garlic and mash it a little further or you can grate it if you find that easier. In a bowl, whisk yoghurt till smooth. Add garlic & salt to it and mix. Keep it in the fridge while you cook the eggplants & tomato sauce.

Cut the eggplants into thin slices. I use the small eggplants for this so I cut them vertically. However, the large one works as well if you want to use. Slice one of it in horizontal rounds like begun bhaga.

Heat oil in a pan on medium flame. Once hot (but not sizzling), add the eggplants slices and fry till they are golden brown in colour. Drain oil in a kitchen towl and set them aside while you cook the tomato sauce.

In another pan, heat olive oil and add chopped garlic to it. Saute till it turns light golden brown. Add chopped tomatoes to this and cook for about 7-8 minutes till the tomatoes are cooked and soft.

Add salt, chilly powder along with fried eggplants. Cook for 3-4 minutes. Add chopped coriander leaves and turn off the gas.

Transfer this to a serving plate and top with yoghurt sauce and microgreen or chopped coriander leaves.