Step 1Roast, broil or grill the eggplants, then peel them. Chop the eggplant pulp fine with a knife or in a food processor.
Step 2Heat the oil in a large skillet. Add the onion and cook over medium heat until it begins to brown, 7 minutes. Add the jalapenos, ginger and garlic and cook for 30 seconds, stirring. Stir in the coriander, cumin and turmeric, followed by the tomatoes.
Step 3Bring to a simmer and cook over medium heat until thickened, 7 minutes.
Step 4Add the eggplant, salt and cayenne pepper to taste and cook, stirring often, until the mixture is thick, 5 to 10 minutes. Taste and adjust seasoning. Serve the eggplant hot, cold or at room temperature, spooned into a shallow bowl and sprinkled with cilantro.