To a sauté pan add 2 tbsp of the oil, sauté the eggplant until soft (10-15 min), and season with liyye seasoning.
Remove the eggplant, add remaining 2 tbsp of oil, salt and sauté onions until caramelized (10-15 min).
Warm naan/pita, layer warm eggplants and then onions on top. Sprinkle with sumac, and then add nuts. Either dip in the yogurt or drizzle yogurt on top.
*if eggplant or onions are sticking to the pan while cooking, you can add a bit more olive oil or a few tablespoons of water.