Dry fry the coriander and fennel seeds in a non-stick pan until aromatic and grind with a mortar and pestle.
Mix two teaspoons of ground seeds with yoghurt, mayonnaise, and lemon juice.
Set up three bowls for dredging: flour with seasoning, beaten eggs, and breadcrumbs with the remaining spices and sesame seeds.
Covers the aubergine chips in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.
Heat oil to 190°C and fry aubergine batches for 2 minutes until golden-brown.
Drain on kitchen paper, season with salt, and serve with the fennel yoghurt.