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PdfPierce eggplant with fork 5-6 times and roast over hot coals or on broil in oven until skin is blackened and blistered (15-20 minutes)
Place both in a bowl and cover with saran wrap for 30 minutes to steam.
Peel eggplant and combine in food processor with ground coriander, ground cumin, salt, cayenne, turmeric, ½ cup of the onion, tomato sauce, lime juice, ginger, garlic and ¼ cup of cilantro. Puree until smooth.
Heat oil in 12-inch skillet over medium-high heat. Add cumin seeds; sizzle 30 seconds. Add 2 Tablespoons chopped onion and stir fry until golden brown 2-3 min.
Add eggplant mixture to skillet and stir fry 15 - 20 minutes or until almost all liquid is gone and it is thick and very scoopable.
Sprinkle with remaining onion and cilantro and serve.
Great as a dip for pita chips, as a side dish or over rice as a main course.