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1. Fry the sliced onions in 2, 3 tablespoon of vegetable oil. When translucent, add the turmeric and 2, 3 cloves of minced garlic. Fry for a minute, then add the tomato paste, the whole cherry tomatoes, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and cook on a medium, low flame with the lid on for 5 minutes longer or until the tomatoes are roasted and soft. Add more oil or a small amount of boiling water if it is dry.

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   Meanwhile, cut the aubergines into 1, inch thick slices. Cover a frying pan with a thin layer of vegetable oil and fry until browned on both sides. When removing from the pan, place them on a paper towel lined plate to absorb the excess oil. A tip to make the aubergines absorb less oil is by grilling them in the oven on both sides first, this dehydrates them slightly.

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   If desired, peel the potatoes and cut them into 1, inch slices. Fry them in an air fryer for 10 minutes, or in a pan on both sides until crispy, if you don';t have one.

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   Mix 200g yoghurt with a small amount of water to make it a thinner, pourable consistency. Add in the lime juice, 1/2 teaspoon of salt and one minced garlic and stir well.

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   To serve: Start with a layer of yoghurt, then aubergines, tomato, garlic and onion mixture, potatoes, then repeat in a random fashion. Sprinkle cayenne pepper to your taste throughout whilst assembling.

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   Top with dried mint, and extra virgin olive oil, optional.

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   Enjoy with warm bread! Delicious!