Stir the salt through the yoghurt and hang in muslin, or a very fine sieve, over a bowl in the fridge for 12 hours.
Heat the oil in a heavy-based pan and fry the eggplant until 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.
Serve at room temperature with a spoon of labneh. Garnish with pine nuts, extra herbs and a drizzle of good quality extra virgin olive oil.