Slice the eggplants into 3/4 inch thick rounds, sprinkle with salt and leave to 'purge'.
Heat 1 1/2 tbsp oil and gently fry the onion.
Add 3/4 of the garlic, the ginger, and the tomatoes to the onion and cook until the tomatoes are slightly reduced.
Stir in the cayenne pepper and salt to taste.
Rinse the eggplant slices and pat dry.
Fry the eggplant slices in oil until browned on both sides. Drain on kitchen paper.
Arrange the fried eggplant slices in one layer in a large ovenproof dish.
Purée tomato sauce in a blender (optional) and spread over the eggplant slices.
Cover the dish and bake for 10-15 minutes in a 350F oven.
Stir the remaining garlic, lemon juice, and cilantro into the yogurt.
Spoon the yogurt mixture over the eggplant just before serving.
