Preheat the ovens broiler. Rub oil on outside of eggplant. Place under broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half, and scoop the flesh out of the skin. Discard the skin, chop flesh, set aside

Heat the oil in a large skillet over medium-high heat. Add cumin seeds, and let them crackle for a few seconda and turn golden brown. Be careful not to burn them. Add the onion, ginger, and garlic; cook and stir untill tender. I dont let the onions get very brown. Stir in tomato, and season with turmeric, ground cumin, coriander, cayenne, salt and black pepper. Cook and stir for a few minutes.

Place eggplant pieces in the skillet, and cook for 10-15 minutes so some of the moisture evaporates. Garnish with cilantro