Preheat oven to 450°F.

Using a vegetable peeler, peel alternating strips of skin from the eggplants to create a striped pattern of black skin and white flesh.

Cut eggplants crosswise into ¾-inch rounds and place in a large bowl.

Add 5 tablespoon avocado oil, kosher salt (½ tsp), and several grinds of black pepper. Toss to coat evenly.

Spread eggplant slices in a single layer on a parchment-lined baking sheet. Roast for 40–45 minutes, turning once if desired, until dark golden brown and tender. Set aside to cool.

In a small bowl, mix Greek yogurt with 1 teaspoon curry powder, lime juice, a generous pinch of kosher salt, and freshly ground pepper. Refrigerate until ready to serve.

Heat remaining 2 tablespoon avocado oil in a large frying pan over medium-high heat. Add thinly sliced onion and fry, stirring frequently, for about 8 minutes until soft and deep golden brown.

Stir in remaining 1 teaspoon curry powder, sliced almonds, and a pinch of salt. Cook for 2 more minutes until almonds are lightly toasted. Remove from heat and transfer to a bowl.

To serve, arrange roasted eggplant slices on plates. Spoon curried yogurt sauce generously over the eggplant. Top with the spiced onion and almond mixture.

Sprinkle with toasted cumin seeds, coriander seeds, pomegranate seeds, and lime zest. Serve immediately while warm.