For the bagels, preheat the oven to 180C. Meanwhile, mix the yogurt with the flour until it forms a ball. Divide the ball into 4 pieces.
Take a ball and make your bun elongated. Join the beginning to the end and put on non-stick paper in a pan. Do the same with all the bagels.
Smear them with water or milk or melted butter so that the sesame and poppy seeds can stick. I personally put plain water. Bake in the oven for 20-22 minutes. Take them out and let them cool before cutting them horizontally to fill them.
For the aubergines, take 3 bowls. Put the corn flour in a bowl. Put the almond milk in the second bowl. In the third bowl put the breadcrumbs with the spices.
Dip each eggplant slice first in the corn flour, then in the almond milk and finally in the breadcrumbs mixture.
Transfer to non-stick paper in a baking tray and bake in a preheated oven at 200C for 20-25 minutes. In the middle of the year you turn your aubergines to get color on both sides.
For the sauce, simply mix all the ingredients for the sauce in a bowl.
Open 2 bagels in the middle, spread sauce, put tomato, spring onion, onion on top and put 4-5 eggplants on top. Cover and enjoy the most delicious stuffed bagels.