Whisk togetber all the ingredients under "for yogurt" and set aside till use. The more it sits, the better the flavors.

Slice the brinjal into roundrels of the same thickness. Soak in some salted warm water. Drain and set aside.

Heat the olive oil in a pan. Fry the eggplants till almost done. Drain and set aside.

In the same pan - add more oil as needed, fry the crushed garlic.Add the onion and saute till wilted.

Add the spice powders and fry for a minute.

Add the tomatoes and cook till completely mashed. Sprinkle water to avoid sticking to the bottom.

Add the fried eggplants and toss well. Adjust seasoning and switch off.

For serving, transfer the eggplants masala into a plate. Spread the yogurt on top. Dig in with a huge peice of naan!