Scorch the eggplants by holding them over a medium gas flame, or heating them under a grill (broiler) or on an electric hotplate. Keep turning them until the skin is blackened on all sides. Set aside until cool, then peel off the charred skin. Roughly chop the flesh. Don’t worry if black specks remain on the flesh because they add to the smoky flavour.
Combine the onion, garlic, ginger