Eggplant curry

Peal the leaves of the eggplant using a knife.
Lightly brush the eggplant with a bit of oil.
Then proceed to cook/smoke the eggplant on the stove. It should be well charred and cooked inside.
Place in a covered dish and let it steam a bit.
Finally peel the burnt skin and mince the flesh.

Dice the onions.
Chop the ginger, grate the ginger.
Slice the pepper.
Chop the tomatoes.

In a pan, heat a few spoons of vegetable oil.
Add the cumin seeds and cook for 1 minute.
Add the onion and cook until translucent.
Then add the garlic, ginger and chili pepper. Add the turmeric. Cook for few minutes.
Add the tomatoes and their juice, the coriander and some salt.
Cook until tomatoes are soft. 

Add the mashed eggplant and the red chili powder.
Cook it for 5 to 10 minutes. Add the garam masala and freshly chopped cilantro.