For the Eggplant

• Preheat oven to 400°F. Line rimmed baking pan with foil.
• Slice eggplants in half lengthwise and place skin-side down on foil-lined pan. Prick eggplants all over with a fork. Cut 2 slits in each of the eggplants; insert garlic cloves.
• Roast eggplant for 30-40 minutes, or until soft.
• Remove garlic from skins and finely mince. Using a fork, scoop flesh out of eggplants; peel skin off and discard. Set roasted eggplant and minced garlic aside.
• Meanwhile, place oil in a large, deep skillet on stove over medium heat.
• Once hot, add diced onions and saute, stirring occasionally, for 7-8 minutes or until onions have softened and are beginning to brown.
• Add jalapeno and grated ginger; stir until well combined. Continue sauteing, stirring often, for 2 more minutes.
• Add garam masala, salt, coriander, turmeric, crushed red pepper and minced garlic (from above); stir until well combined.
• Add tomatoes; stir until well combined. Continue sauteing, stirring often, for 4-5 minutes.
• Add roasted eggplant (from above), cilantro and lemon juice; stir until well combined. Continue sauteing, stirring often, for 3-4 more minutes.
• Serve with naan over cooked rice. Garnish with additional chopped cilantro before serving.