Spicy Indian Eggplant Bhurtha

Preheat the oven's high heat setting to its maximum temperature.

Anoint the exterior of the eggplant with a generous amount of oil, or spray it lightly with cooking spray. Position the eggplant under the oven's broiler and cook for approximately 30 minutes, or until the flesh is tender and the skin is blistering off. Rotate the eggplant as needed to ensure even cooking.

Cut the eggplant in half lengthwise and carefully remove the flesh from its skin. Discard the skin, chop the flesh into smaller pieces, and set it aside for later use.

Heat a large skillet or wok over medium-high heat, and add the oil to it. Introduce the cumin seeds into the skillet, allowing them to sizzle and turn a golden brown color for a few seconds. Be cautious not to burn the cumin seeds.

Add the onion, ginger, and garlic to the skillet, stirring constantly until they are tender. Avoid allowing the onions to become too dark.

Add the tomato to the skillet and season it with turmeric, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Cook the mixture for a few minutes, stirring frequently.

Add the eggplant pieces to the skillet and cook for 10-15 minutes, allowing some of the excess moisture to evaporate. Taste the dish and adjust its seasoning if necessary.

Garnish the eggplant with fresh cilantro before serving.