Stir the salt into the yoghurt and hang in a cheesecloth or a very fine sieve over a bucket in the fridge for 12 hours.
Heat the oil in a heavy based pan and fry the eggplant until they are lightly coloured and golden. Set aside in the fridge.
Combine the dried spices, salt and sugar with the lemon juice and water in a vacuum pouch, then add the cold eggplant, garlic and tomato. Vacuum-seal on high, removing as much air as possible. Cook in the preheated water bath for 90 minutes.
Serve at room temperature with a spoonful of the labneh, pine nuts, extra herbs and a drizzle of good quality extra virgin olive oil.