Wash the eggplant and pat dry. Make slits on the eggplant. The eggplant is now ready for roasting.

After the roasting is done, the eggplant should become soft.

Now let the eggplant cool.

Peel the skin of the roasted eggplant. Dip it in a bowl of water to remove the remaining bits of the skin of eggplant.

Take a kadai/pan. To it add the oil and heat it.

Now add the chopped onions, tomatoes, green chilies, grated ginger and garlic and sauté for 1 min.

Now, add the mashed eggplant and keep stirring till all the water evaporates.