• 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 (or chaat masala if you wish!) 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

Baghaar/ Tadka

• 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.