You need 1 eggplant.
Cut the eggplant lengthwise.
Put the cut eggplant in hot water so it cooks for sometime.
Slice up some green chillies.
Cut up some fresh ginger.
Dice 2 small onions.
Heat a tsp of oil. Add 1 tsp cumin seeds, ginger, green chillies and the diced onions.
Once the onions are cooked, add the eggplant. Add some turmeric and a pinch of red chilly powder.
Add 2-3 tbsp tomato sauce and 1 tsp curry powder. Add half a lemon's juice. Cover and let cook for 5 minutes. Keep mixing frequently.
Eggplant curry is ready.
Serve with chapathi/roti.