Preheat your oven to 400°F (200°C).

Roast the eggplants on a baking tray for about 20-25 minutes until the skin is charred and the flesh is soft.

Once roasted, let the eggplants cool for a few minutes and then peel off the charred skin gently.

Chop the roasted eggplant into small pieces.

In a pan, heat the oil over medium heat.

Add the chopped onion and sauté until golden brown.

Stir in the ginger-garlic paste, cumin seeds, coriander powder, turmeric, and tomatoes.

Add the chopped eggplant and salt to the pan and mix gently.

Cover and simmer for about 5-10 minutes.

Garnish with fresh cilantro before serving.