1. Wash and clean aubergine (eggplant); cut slit in the flesh and stick in the whole garlic cloves . Dry roast until the skin shrivels up.
2. When aubergine (eggplant) cools down, peel it, and mash the pulp; add ginger, salt and chilies.
3. Heat ghee or margarine and sauté onion until golden brown. Lower heat, add aubergines (eggplant) pulp and stir-fry for another 10 minutes or so.
4. Sprinkle cilantro and garam masala over the mixture and blend. Serve hot or cold.
Variations: Increase onions to .5 cup and add .5 cup fresh or frozen peas at the time you add the onions. This side dish now becomes the main attraction served with some warm basmati rice and naan or paratha.