Transfer yoghurt to a flat serving dish and whip till it has an even consistency. Stir in 1 tsp of crushed garlic. Set aside

In a non-stick skillet, heat 1/2 cup of oil. When hot, lower heat to medium and fry the sliced eggplant till medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.

In a large non-stick saucepan, heat 1/4 cup of canola/vegetable oil. Add sliced onions and fry on low-heat till translucent for about 7 – 10 minutes. Add remaining ½ tsp of crushed garlic and fry for a few seconds.

Add tomatoes, green chilies, salt, turmeric and red chilli powder. Stir on medium-heat till well-mixed and the tomatoes soften. Cover the saucepan and let it simmer on medium-low heat for 5 minute

When the tomatoes release some water, add eggplant. Dial heat to very low, cover and let it steam for 10 minutes.