Use a sharp knife to make a vertical slit in eggplant at even intervals. Wiggle the knife to make the slits wider and stuff each with a garlic clove.

With your stove/cooker gas flame on medium, place the eggplant directly on the flame. Make sure your kitchen is well ventilated.

Once you see the skin start to char, turn until the entire skin is charred and the eggplant is softened. Note: the more the skin is charred, the smokier the eggplant/aubergine will be. If the eggplant gets too soft, it will be hard to handle. If you don’t have a gas flame, you can broil/oven grill until the skin is charred.

Place the charred eggplant/aubergine into a bowl, cover with a lid, plastic wrap or foil and allow to steam and cool.

Once cooled, peel of the charred skin, add to a bowl and mash along with the garlic.

To a frying pan, add the oil over medium heat. Cook the onion until softened, don’t brown, adjusting the heat as needed.

Turn heat to low and add the ginger, red chili powder, turmeric powder, cumin, garam masala, salt and cook for 2-3 minutes stirring to cook the spices.

Add the chili pepper and chopped tomatoes, cook until the tomatoes are softened, stirring often.

Add the mashed eggplant and mix well. If too thick, add a little water to thin out to make it the consistency you like.

Taste for seasoning, add more salt if needed.

Stir in the cilantro/coriander leaves and serve hot.