Place eggplant flesh side down on a foil lined baking tray. Place under broiler and cook until charred and flesh has softened (approximately 30-35 minutes).
Remove from broiler, and cool until easy to handle. Scoop out flesh with a spoon onto a cutting board. Roughly chop and transfer to a bowl.
Heat canola oil and ghee on medium-high heat. Add onions and cook until softened and slightly golden. Add garam masala, chili and coriander powders and sauté for 15 seconds until fragrant. Add garlic and ginger, and sauté for an additional 15 seconds until softened and fragrant.
Add tomatoes, and cook for 10-15 minutes until they have completely softened, and their raw flavour has cooked out. The tomatoes should be saucy and take on a deeper burnt orange colour, with the fat of the ghee and oil rising to the surface.
Then add eggplant and salt to taste. Cook for an additional five minutes, stirring.
Remove from heat and garnish with fresh chopped Coriander. Serve alongside hot chapatis. Enjoy! :)
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