Apply on a skillet and arrange eggplant slices. Heat on both sides on low flame until cooked through.

Take out in a bowl and keep aside.

In another bowl, mix yogurt with salt and chaat masala.

In a serving bowl, layer half of the yogurt and arrange eggplant slices. Top with onion, tomato, cucumber, mint, coriander, and green chilies.

Add remaining yogurt and repeat the layering process.

Serve with some rice, Enjoy!