Heat a non-stick frying pan. Add oil. Once it begins to shimmer, add slices of eggplant in batches. Make sure you don't overcrowd the pan.
Fry each side on medium-low heat until it's golden brown. The exact time will depend on your pan. I was using a non-stick pan, and each side was taking about 2 minutes.
Place fried eggplant on paper towel to absorb excess oil.
Meanwhile, get the yogurt ready. Whip the yogurt until it has an even consistency. Add salt to taste.
Gently fold the fried eggplant into the yogurt. Dust with red chili powder.
