• Make deep cuts in the eggplant by piercing the skin and flesh with the tip of a knife. Insert a crushed garlic clove inside each of the cuts until it's firmly embedded.

Roast eggplants on stovetop or grill

• Place the eggplants directly over a medium-high gas flame (or on the grill).
  
• Turn the eggplants every three to four minutes with a pair of tongs until the skin is cracked and shriveled and completely charred. The eggplant is ready when a knife inserted in the thickest part goes cleanly through.
  

Roast eggplants in the oven

• Preheat the oven to 400 degrees. Cut each eggplant into half lengthwise. Make slits in the flesh portion of each half and insert a garlic clove in each. Place cut side down on a foil-lined pan and bake for 30 minutes or until a knife inserted in the thickest part of the eggplant goes cleanly through.
• Set the eggplants aside until cool enough to handle.
  

Peel eggplants

• Carefully peel the charred skin if you roasted the eggplants over an open fire, Don't be tempted to wash the eggplant because you will also wash off the smoky aroma. If you roasted the eggplants in the oven, it is easier to scoop out the flesh with a spoon. Don't worry if some charred bits of the skin stay on -- they will add more flavor.
  
• Chop the eggplant roughly. You can also mash the eggplant with a fork or potato masher, but I prefer chopping for the best texture and flavor.
  

Make baingan bharta

• In a saucepan, heat the oil and add the cumin.
  
• Once the cumin darkens slightly, add chopped onions and green chili peppers. Season with salt and sauté the onions over medium heat until the onions soften and start to brown.
  
• Add the ginger to the onions and sauté for a minute.
  
• Stir in the chopped tomatoes. Mix, and let them cook another five minutes or so until pulpy. Don't cook them for too long or until the oil separates because they will be too acidic by that time. You want the tomatoes to remain slightly sweet.
  
• Stir in ground coriander, ground cumin, cayenne and turmeric. Mix well and toast the spices, about a minute.
  
• Add the chopped or mashed eggplant and mix thoroughly until it disappears into the sauce. Add salt as necessary.
  
• Turn off the heat after five minutes. Garnish with cilantro and serve hot.