Heat the oil in a skillet, add the masala ingredients one by one, roasting on a medium-low until they turn a couple of shades darker and are very fragrant.
Cool the masala ingredients, then powder them coarsely in a blender or a spice grinder.
Place the masala on a dish and add enough water so that the spices come together in a ball.
Divide into 8 or 9 pieces (going by the number of eggplants you have). Stuff each spice ball into an eggplant, taking care not to break off any of the petals.
Heat 1 tsp oil in a skillet.
Add the eggplants one by one (don't overlap) and cook over a medium-low flame, turning over the eggplant four times, once every five minutes, to ensure it is thoroughly cooked on all sides. The eggplant should be fork-tender (meaning a fork should sink into it without resistance).
Serve hot with rice or chapatis and some dal.