Sprinkle sliced eggplant with salt and let it sit for 30 minutes. Rinse thoroughly, then pat dry with a paper towel.

Heat frying oil in a skillet over medium-high heat. Carefully add the eggplant slices in a single layer and fry for 3-4 minutes on each side until they are golden brown and tender. Place them on a towel-lined plate to absorb excess oil.

In a saucepan, warm olive oil over medium heat. Add minced garlic and cumin seeds; sauté for about 1 minute until fragrant. Stir in the canned tomatoes, tomato paste, brown sugar, and a pinch of salt, letting the mixture simmer to thicken for about 8 minutes.

In a bowl, combine plant-based yogurt with lemon zest, garlic, minced mint, minced parsley, and a pinch of salt. Mix until everything is well incorporated.

Begin by layering the herb yogurt at the bottom of a serving dish. Next, add the fried eggplant slices, followed by spooning the spiced tomato sauce generously over the top. Finish with the remaining yogurt for a delightful balance.

This dish is best enjoyed warm or at room temperature. Garnish with fresh herbs or finely minced red onion for an extra touch and flavor burst.