Coat a large frying pan with oil and once heated, add the minced garlic, half the diced onions and eggplant and cook on low until translucent. Remove from the heat in a bowl and allow to cool completely.
Add more oil to the pan and cook the remaining onions until caramelised and set aside.
Using two forks, shred the eggplant, garlic and onion mixture. Add the natural yogurt and mix until fully incorporated. Add salt and pepper to taste.
Reheat the frying pan and add the eggplant mixture and stir vigorously for 2-3 minutes until dip is warm.
Plate up, top with caramelised onions and serve warm with pita bread.
This dip, while best served warm, can also be eaten cold. Simply after step 3, allow to cool completely and refrigerate.