Ingredients

Instructions

1. 1

   Preheat your oven's broiler to high, or prepare a gas stovetop burner for open-flame roasting.

2. 2

   Pierce the eggplant several times with a fork and roast it (either under the broiler or directly over the gas flame) turning occasionally, until the skin is completely charred and the flesh is very soft, about 20-30 minutes.

3. 3

   Remove the eggplant from the heat and place it in a bowl covered with plastic wrap for 10 minutes to steam, making peeling easier.

4. 4

   Peel off the charred skin, discard the stem, and mash the flesh thoroughly with a fork.

5. 5

   Heat the vegetable oil in a large skillet over medium heat.

6. 6

   Add the chopped onion and sauté for about 5-6 minutes until it turns golden brown.

7. 7

   Stir in the ginger-garlic paste and cook for another minute until fragrant.

8. 8

   Add the diced tomatoes, minced chipotle peppers, cumin, coriander, turmeric, smoked paprika, and salt.

9. 9

   Cook the mixture for 5-8 minutes, mashing the tomatoes with the back of a spoon, until the oil begins to separate from the masala.

10. 10

    Add the mashed eggplant to the skillet and mix well to combine with the spices.

11. 11

    Reduce heat to low and simmer for 5-7 minutes to let the flavors meld together.

12. 12

    Stir in the fresh cilantro and serve warm.