Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Rinse & dry the eggplants and place them on the baking tray. Make a long slit going almost 3/4 th way through each eggplant and then make 3 slits on each side of the long slit. Spray a layer of olive oil all over the eggplant.
Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Allow the eggplant to completely cool down and then using a spoon and knife gently open the eggplant from the middle slit separating the 2 sides of the eggplant. Then scoop out the inner flesh, give it a rough chop and discard the outer skin.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the in skillet over medium-high heat and add cumin seeds and cook until brown for 1 minute and watch carefully. Add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes.
Add garlic, ginger, and chiles and cook for another minute. Add turmeric, paprika, garam masala and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.