While they roast in a pan add oil
Cumin all spices salt the chopped sling onions garlic ginger and chillies
Allow to simmer until the aubergine’s are roasted on a slow heat

Now peel the skin and add the flesh to a bowl with the yogurt roasted garlic cloves and mash with mashed or fork to break up the flesh then use a hand mixer to make to a paste

Add to your sauce and allow to cook for 15 mins garnish with coriander and spring onions