Brush a small amount of oil over the eggplant and place it on a baking tray. Roast it in the oven on the highest temperature possible until the skin is charred and the flesh is soft.

Let it cool, remove the skin, and roughly chop the eggplant. Set it aside.

In a medium pot, heat the oil over medium heat. Add the cumin and after a few seconds add the garlic paste and ginger paste. Sauté for a few seconds.

Add the green chiles and onions and cook until the onions become soft.

Next add the tomatoes and remaining spices. Salt to taste.

Cover and let the tomatoes cook down for a few minutes until they are completely soft.

Stir in the eggplant mash and sprinkle with fresh cilantro.