Make small incisions with a knife on the whole eggplants and then coat it with chilli olive oil

Now on an open medium flame, for 10mins smoke the eggplants so that olive oil seeps in nicely while the skins falls off easily.

Now take vegetable oil in a pan, add chopped onions, chopped garlic and green chillies and saute on medium flame till onions are slightly translucent

To this add tomates and ginger and saute till oil separates

By the time the above mixture cooks, remove tbe skin if the eggplant. If its smoked properly the skin should come off quite easily

Once the oil seperates from the tomato mixture, add the eggplant, turmeric, red chilli powder and salt and mix well. make sure you mash the eggplant and the tomatoes whilst its cooking in the pan and mix everything properly

Cook for 5 -7mins add a bit of chopped corriander mix well and take it off the heat.

eat this with Indian bread chapati ir use it as a dip.