1 pound ripe tomatoes, cored and diced (about 3 cups)
1 cup chopped cilantro (leaves and tender stems), plus more for garnish
1 tablespoon fresh lime juice
3 1/2 teaspoons kosher salt
roti or naan, for serving
Directions:
Preheat grill to high (450°F to 500°F). Make 2 (about 3-inch-long) slits lengthwise down opposite sides of each eggplant (about 1 inch deep). Press 1 garlic clove into each slit. Grill eggplants, covered, turning occasionally, until well charred, softened, and eggplants look deflated, about 25 minutes. Remove from grill, and transfer eggplants to a baking sheet to cool slightly, about 10 minutes. Remove and discard skin and stem end of eggplants. Place flesh and softened garlic cloves in a large bowl, and mash together with a fork until eggplant-garlic mixture achieves a coarse consistency.
Heat oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Stir in ginger, Kashmiri chile powder, cumin, and cloves. Cook, stirring often, until fragrant, 1 to 2 minutes. Add tomatoes; cook, stirring often, until tomatoes begin to break down, about 5 minutes. Add eggplant-garlic mixture; cook, stirring and mashing, until heated through, 3 to 5 minutes. Remove from heat.
Stir in cilantro, lime juice, and salt. Transfer to a serving bowl, and garnish with additional cilantro. Serve with roti or naan.
