Preheat the oven to 180°C.
Fry garlic and fennel in oil for 5 minutes until golden-brown.
Add lemon juice, cover, and roast in the oven for 20 minutes until tender.
Mix breadcrumbs, pecorino, chilli flakes, salt, and pepper in a bowl.
Place flour and beaten eggs into separate shallow containers.
Dredge aubergine sticks in flour, dip in egg, and coat with breadcrumb mixture.
Heat oil in a fryer or heavy pan to 150°C.
Deep-fry the coated aubergine for about six minutes until golden-brown.
Remove aubergine with a slotted spoon and drain on paper towels.
Blend roasted fennel, garlic, juices, and fennel seeds into a smooth purée.
Sieve the purée and stir it into the Greek yoghurt.
Serve the aubergine with the fennel yoghurt and watercress.