Preheat oven to 375°.Line a baking sheet with foil or parchment paper. Score eggplant with 3 lines, lengthwise. Drizzle 1 teaspoon of oil over eggplant and rub to coat.
Roast eggplant for about 40 minutes or until very tender, flipping twice during cooking. Tip: Roast eggplant ahead of time for faster preparation
Store in refrigerator up to 2 days before use in a medium-size skillet heat 1 tablespoon olive oil over medium-high heat. Add onion and saute for 5 minutes.
Reduce heat to medium-low and add in garlic and ginger, sauté another 30 seconds or until fragrant. Stir continuously to prevent burning.
Add in the rest of the spices and stir to combine.Add in tomatoes and chili and stir to combine.Turn heat off. When eggplant is done roasting.
cut it into cubes. Tip: Traditionally, skin is removed for this dish, however you can leave the skin on for the healthy antioxidants found in it if you want more detox power.
Place tomato mixture and eggplant cubes in a bowl and mash until you form a slightly chunky, but uniform consistency.Add in lemon juice at the very end and garnish with cilantro.