1. Roast the eggplants over an open flame, turning frequently, until the skins blister and blacken. The eggplants must cook through to the center, so do not rush the roasting process.

2. Place the roasted eggplants in a brown paper bag, roll the top to seal, and let them sit for five minutes. Remove the eggplants, peel the outer skins away, and mash the flesh. Set aside.

3. Heat the oil in a skillet set over medium-high heat. When it begins to sizzle, add the onions. Sprinkle with salt and cook until golden.

4. Add the garlic and ginger, adjust the heat to prevent burning, and cook for one minute.

5. Toss in the green chilies and bay leaves and cook for one minute. If the mixture seems dry, add a tablespoon of water to prevent burning.

6. Add the turmeric, cumin, coriander, chili powder and black pepper. Mix well.

7. Add the tomato and cook until soft—2 to 3 minutes.

8. Add the eggplant and mix well. Lower the heat to medium-low and cook for five minutes.

9. Add the garam masala and mix well.