Step 1

Preheat oven to 500°F.

Step 2

Make four slits in each eggplant and then apply 1 tablespoon of oil over each eggplant. Place them on baking sheet and then roast in the oven for 40 minutes, flipping halfway.

Step 3

Turn the heat up to a broil for 5 minutes, then remove the eggplants from the oven.

Step 4

Allow the eggplant to cool, then remove the skin and chop the flesh. Set aside for now.

Step 5

While the eggplant is baking, add 2 tablespoons of oil in a dutch oven or heavy pot over medium heat. Then add cumin seeds.

Step 6

Once the cumin seeds begin to splutter, add onions and saute for 10 minutes or until the onions turn golden brown.

Step 7

Add the garlic, ginger, Serrano pepper and spices. Stir-fry for a minute, add tomatoes and mix well.

Step 8

Cover the pan with a lid and cook for 10 minutes.

Step 9

Remove lid and stir-fry for another 5 minutes.

Step 10

Stir in the cooked eggplant and cook for another 5 minutes.

Step 11

Garnish with cilantro and serve.