Slice the eggplant into ½ inch thick rounds. Sprinkle both sides with salt and let sit for 30 minutes.

Heat vegetable oil in a skillet over medium heat. Fry eggplant slices in batches for about 3-4 minutes on each side until golden brown.

In the same skillet, add olive oil and sauté chopped onion until translucent. Add minced garlic and cook for an additional minute.

Add diced tomatoes and spices, simmer the sauce for 10-15 minutes until thickened.

Combine yogurt with chopped herbs in a bowl and season with salt. Mix well and let sit.

Layer fried eggplant in a serving dish, drizzle with tomato sauce, and spoon herbed yogurt on top before serving.