1. Cut the aubergine in half – preferably keeping the skin on.
2. Score the inner part with a knife and drizzle with olive oil. Grill with the skin side up for 5 minutes, then turn and grill the other side until soft.
3. When both sides of the aubergine are softly cooked, allow to cool a little. Scoop and chop up the soft inner flesh of the aubergine onto a plate and make sauce.
4. Heat oil in a heavy pan. When hot, add mustard seeds and cumin seeds. They will start to pop in a few seconds. When they begin to pop, add the sliced onions, and cook till golden brown, then add garlic, ginger, green chilli & coriander stalks (or add a Mama Nagi's Hot Chili Paste instead).
5. Turn the heat to medium and cook until mixture is soft and lightly browned.
6. Add, turmeric, garam masala and salt to the onion mixture. Cook spices for a few minutes.
7. Add chopped tomatoes. Reduce heat to low. Let the sauce cook gently, but don’t allow it to become dry. (add a little drop of water if its looking dry)
8. Add the cooked chopped aubergine pieces into the sauce, making sure to cover all pieces with the sauce. Add lemon juice.
9. Cook for 10 minutes stirring occasionally.
10. Sprinkle chopped coriander leaves on top. Turn off the heat, cover, and leave for a few minutes before serving with rice, pita bread or chapati
