Sliced eggplants pan fried and covered in tangy yogurt
Slice the eggplant into slim rounds, about ½ cm
Heat oil in a frying pan and fry on medium heat until one side turns golden (about 2 minutes), then flip and cook the other side (closer to 1 minute). Cook in batches & drain on paper towels
Sprinkle lightly w salt and put a layer down in the dish you are using
Now whip the yogurt, salt, red chilli powder and garlic together with a little water. Adjust for consistency (I like mine on the thicker side) and then adjust seasoning. It should taste positively tangy.
Gently pour over your sliced eggplant
If you did not burn your eggplant you can reuse some of that oil, it will be less pretty than 'fresh' oil but tastier. Either way put 1 ½ tbsp of oil in a small pan and heat.
Slice the garlic into thin rounds and add to the pan along with the rest of the ingredients.
Cook the garlic so that it is golden on each side and then gently pour the baghaar/tadka on top of the raita.
TIP: If you want the baghaar to be a prettier color add a tiny bit of red chilli flakes after you take it off the heat, they will give the oil a redder color.
If you want to roast the eggplant in the oven simply drizzle it lightly with olive oil and put in the oven at 375 degrees. Roast 3-4 minutes on each side.