2 medium size eggplants
4 Tablespoons mustard oil
2 cups chopped Roma tomatoes
1 ½ inch fresh ginger, peeled and finely chopped
2 Tablespoons chopped cilantro
1 jalapeno, finely chopped
Salt to taste
Turn your gas stove burner over medium heat. Place one eggplant over the burner (yes, directly over the burner).
Cook for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes.
Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant.
When the eggplants are cool, gently peel the charred skin. Chop of the top end and discard skin and the top end of the eggplants.
Finely chop eggplant and add to a medium-size mixing bowl.
Add remaining ingredients and mix. Adjust salt as needed. Serve.