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Preheat oven to 220°C (fan 200°C)
Poke holes in the aubergine, then wrap it with the garlic cloves in foil. Roast on a tray or directly on the rack for 30 minutes, turning once, until completely soft
Unwrap the foil slightly and let it rest for 5 minutes to let the steam escape. Peel off the skin and mash the aubergine and garlic together
Heat ghee in a pan, then add cumin seeds and mustard seeds. Cook for 30 seconds until they sizzle and pop
Add chopped onion and cook until golden. Stir in turmeric, salt, and green chilli
Add the aubergine mash and cook on medium for 3–5 minutes until combined
Finish with lemon juice and fresh coriander. Serve with warm pitta