Make the curry yogurt sauce.
Make the onion, garlic and paprika marinade.
Brush the eggplant slices with the marinade.
Grill the aubergine/eggplant slices.
Place the aubergine/eggplant slices on a serving plate.
Drizzle with the curry yogurt sauce.
Top with raisins and crispy fried onions.
Garnish with fresh coriander/cilantro.