Instructions:

Rinse and dry a large eggplant. Rub it with olive oil. Cut a few slits in it, and place garlic cloves in the slits. Broil for 20 minutes, turning every five minutes. Remove and let cool. Remove skin. To a fry pan, heat up some olive oil and ghee. Chop 1/2 an onion and saute' until golden, add 1 cup of de-seeded chopped tomatoes and cook down until soft, add salt, 1/2 inch crushed ginger, 1/2 tsp cumin, 1/2 tsp tumeric, 1/2 tsp garam masala. Optionally add thai chili peppers. Mash it up with the eggplant. To make it a dip, blend it.