Afghani Baingan

Whisk the yogurt well and add salt, garlic and green chillies.
Cover and keep in the refrigerator for at least 4-5 hours.
Cut the eggplants into thin slices (about 1/6 inch thick) and keep them in salt
water for 5 minutes.
Drain them and deep fry in oil and keep aside.
Heat a tablespoon of oil in a pan and fry the onion paste in it till brown.
Add a pinch of turmeric and salt to taste.
Mix in the fried eggplant slices and remove from fire.
Just before serving, heat the eggplant mixture, remove in a shallow bowl and
pour the chilled garlic yogurt over it.
Tastes best when served with hot aloo parathas or masala kulcha.
Can be eaten with any kind of paratha/roti/naan/phulka also.