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1
Preheat the oven to 500F/260C/gas Arrange the eggplant/aubergine halves, flesh-side down, on a rimmed baking sheet/tray.
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2
Roast until very soft and tender when the flesh is pierced with a fork, 15 to 20 minutes.
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3
Set aside to cool for 10 minutes.
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4
Using a paring knife, peel back the skin and discard.
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5
Transfer the cooked flesh to a cutting board and finely chop.
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6
In a 10-in (25-cm) frying pan, preferably nonstick, heat the oil over medium heat and swirl to coat the pan.
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7
Add the onion and saute until soft but not brown, 5 to 7 minutes.
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8
Add the garlic and ginger and saute until fragrant, about 1 minute.
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9
Add the tomatoes and tomato paste/tomato puree.
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10
Saute, stirring frequently, until the tomatoes soften, about 3 minutes.
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11
Add the chili powder, salt, cumin, coriander, and turmeric.
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12
Saute to incorporate the spices, 1 minute longer.
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13
Add the roasted eggplant/aubergine and saute, stirring constantly, until the mixture is well combined, about 2 minutes.
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14
Adjust the heat to medium-low and gently stir in 1 tbsp of the cilantro/fresh coriander and the water and yogurt.
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15
Cook over low heat until slightly thickened and a good dipping consistency, about 5 minutes.
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16
Transfer to a serving bowl, garnish with the remaining 1 tbsp cilantro/fresh coriander, and serve immediately.
