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“Preheat the oven to its highest setting. Rub the skin of the aubergine (eggplant) with about ½ teaspoon of the oil and place it on a roasting tray in the oven for about 20 minutes, or until the skin blackens and blisters.
Transfer the aubergine to a chopping board and slice it in half lengthways. Scoop out all the flesh.
Discard the skin and cut the flesh into small cubes. Set aside.
Now heat the remaining oil in a frying pan over a medium–high heat. When visibly hot, toss in the cumin seeds.
Temper the cumin in the oil for about 20 seconds. Add the chopped onion and fry for about 5 minutes until it is soft, translucent and lightly browned.
Stir in the chilli and garlic and ginger paste. Fry for a further minute or so, then stir in the diced tomatoes.Add the dry spices while stirring, then add the diced aubergine.
Let the aubergine cook until it is soft and most of the liquid has dried up, about 3–5 minutes. Season with salt