Re: Aaj kya pakaaya/khaaya
wash and thinly slice the eggplant into rounds. pan-fry them on med-high heat in a minimal amount of oil til they’re golden on one side; flip and fry on the other. take out the fried sliced eggplant on kitchen towels and leave them for a bit so they crisp up.
meanwhile, in a bowl, mix crushed garlic, salt, black pepper, red chili flakes, all to taste, in 400g yoghurt. in your serving dish, layer half the rounds of eggplant, and pour the yoghurt over them. layer the remaining slices on top.
prepare the tempering (baghaar) like so: heat oil and crackle cumin seeds, green chillies, button red chillies and curry leaves til fragrant (optional – if you like onions in your tempering/baghaar, fry those, thinly sliced, til golden-brown, in the oil left over from frying the eggplant.). pour this over the raita and serve. 
hope this helps!