In a frying pan, heat ½ cup of oil over medium heat. When it begins shimmer, add the sliced eggplant in batches. Fry each side until a medium brown, 1 to 3 minutes. Adjust heat and time, and add small amounts of oil (1 tablespoon at a time) as needed. Transfer fried eggplant to plate lined with paper towels to absorb excess oil. Set aside.
In a large heavy-bottom pot, heat remaining (about ¼ cup) of oil over medium-low heat. Add sliced onions and fry until soft and translucent, about 7 minutes. Add ½ teaspoon of crushed garlic, and fry for a few seconds until it stops smelling raw.
Add tomatoes, green chili, salt, turmeric and red chili powder. Stir until well-mixed. Cover the pot and let it simmer on medium-low heat for 5 minutes.
When the tomatoes soften, fold in fried eggplant. Dial heat to low, cover, and let it steam for 10 minutes.
While the eggplant steams, transfer yogurt to a flat serving dish and lightly whisk until it has an even consistency. Stir in 1 teaspoon of crushed garlic.
When ready, remove the saucepan from the stove. Carefully spoon the eggplant, tomato and onion mixture, and layer it on top of the whisked yogurt. Garnish with dried mint, red chili flakes and pomegranate seeds.
