Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.

Rince and dry eggplant with paper towels.

Half onion lengthwise and slice.

Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.

Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.

Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.

Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.

Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).

Stir gently and turn into a heated serving dish.

Serve with yogurt and then enjoy the delicious taste.