Roast 2 large eggplants directly on a flame, in the oven, or on a grill until the skin is charred and the flesh is soft
Cool slightly, peel off the skin, and discard the stems
Mash the roasted eggplant flesh well
Heat 2 tablespoons oil in a pan
Add 1 teaspoon cumin seeds and let them splutter
Add 1 finely chopped onion and sauté until golden
Add 1 tablespoon ginger-garlic paste and sauté briefly
Add 1-2 chopped green chilies
Add 2 chopped tomatoes and cook until soft
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste
Cook the masala until oil separates
Add the mashed eggplant and mix well
Cook for 5-7 minutes on low heat, stirring occasionally
Add chopped coriander leaves
Add a squeeze of lemon juice if desired
Serve hot with roti, paratha, or rice