Fry the sliced eggplant in a little oil until golden brown.

Heat oil in a skillet. Add the onions, tomato puree, and garlic paste, and sauté until fragrant.

Add all the spices and salt. Cook until the oil separates from the mixture.

Set this mixture aside.

In an ovenproof dish, spread a layer of the cooked spice mixture. Add some fried eggplant, fried onions, fried garlic, and a layer of whisked yogurt.

Repeat the layers with the remaining eggplant and mixture. Finish with a layer of yogurt, fried onions, and fried garlic. Bake at 320°F (160°C) for 10-15 minutes.

Serve the eggplant in spiced yogurt sauce hot with roti or rice.