1 large eggplant
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
Salt and pepper, to taste
Fresh cilantro, for garnish

Preheat your oven to 200°C.
Prick the eggplant all over with a fork.
Place on a baking sheet and bake for 30 minutes, or until soft and charred.
Remove from the oven and let cool.
Once cool, peel off the skin and mash the flesh.
Heat the oil in a large saucepan over medium heat.