Slice the eggplant horizontally into 2cm thick roundels. Mix all the spices in oil and apply it to the egg plant. Keep aside.
For the chutney mix all the ingredients and cook on a low flame till the chutney thickens up. Approx for 12 mins.
For the yogurt mix all the ingredients mentioned and keep aside.
Now on a heated grill or a pan gently place the eggplant and cook on both sides for a min on each side. Remove drop a dollop of hung yogurt and drizzle with tomato chutney. Sprin-kle with chopped green apples. Serve warm.