Dice them in thick pieces, apply some salt so that they don't get discolored. suggest not to soak them in salted water as they take long to grill and absorb more oil.

While eggplant is getting grilled deep fry onion slices till crisp and golden brown.

Take hung yoghurt in a bowl, make sure there is no water in your hung curds, add a little salt and crushed garlic, mix lightly and keep this yoghurt sauce refrigerated till it's time to assemble.