Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside.
Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices. Stir fry for a minute.
Add the tomatoes and continue to cook till it is mashed. Now add the mince and mix everything well. Cover and cook till the moisture is all absorbed. Add 1/2 cup water and cook, covered till done.
Add the mashed eggplant and stir fry for 2-3 minutes. Switch off the flame and add some ghee. Transfer to a serving dish and garnish with coriander leaves. Serve as a main / side dish with rice or chapatis.
