Instructions: Preheat the broiler, with the pan 6 inches from the heat source. Broil the eggplants, turning often, 25 minutes or until tender and the skin is well charred. Transfer to paper bag and let stand 10 minutes; peel and discard skin. In a large bowl, mash the eggplant to a coarse pulp. Set aside.

In a blender, combine the garlic, chili and ginger. Process until fine. Set aside.

In a medium saucepan, heat 1/2 cup of water until boiling. Add the cardamom and cloves and cook, stirring constantly for 1 minute. Reduce the heat to medium low and add the onions. Cook for 10 minutes, or until golden brown, stirring occasionally. Stir in the garlic mixture, turmeric, ground coriander and chili powder until well combined. Cook, stirring occasionally, 2 minutes.

Reduce the heat to low, add the eggplant and fresh coriander. Cook 10 minutes. Add the 2 tomatoes and cook 5 minutes longer. Stir in the lime juice if you like and sprinkle with garam masala. Serve garnished with the fresh coriander and sliced tomato.

Serves 4.

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