Preheat your oven or air fryer to 200°C (392°F). Slice the eggplants lengthwise and brush them gently with vegetable oil. Roast for 25-30 minutes or air fry for 15-20 minutes until they are tender and slightly golden brown.

In a medium-sized pan, heat a splash of vegetable oil over medium heat. Sauté the minced garlic until fragrant, then stir in the tomato paste along with turmeric, coriander, cumin, chili pepper, vinegar, sugar, salt, and pepper. Cook for a few minutes to combine the flavors.

Add fresh tomato slices, chopped onions, the roasted eggplant, and green chili to the pan. Pour in a bit of water, cover, and let it simmer for 15-20 minutes until the tomatoes soften and everything melds together beautifully.

In a bowl, mix the yogurt, lemon juice, minced garlic, dried dill, and mint. Season with salt and pepper to your taste. Stir until all ingredients are well combined and creamy.

On a serving plate, spread a layer of yogurt sauce. Pile the fragrant eggplant mixture on top and finish with the remaining yogurt sauce. For a lovely touch, garnish with fresh herbs or a sprinkle of pine nuts.

Enjoy your Healthy Eggplant Borani warm or at room temperature, perfect with naan, pita, or crusty bread as an accompaniment.