Rinse the eggplant very well and dry with a paper towl. Roast the eggplant on direct fire until its skin is charred and its soft and fleshy. You can grill on outdoor grill or roast the the eggplant in oven as well.
Let eggplant cool slightly, peel off the skin, little bits of chared skin is okay. Add the peeled eggplant to a bowl and mash it using a fork.
While the eggplant is roasting, add all the fresh herbs + 2 garlic cloves to a food processor and pulse 6-7 times.
Add the processed herbs to the eggplant along wirg salt, lime juice and 1 teaspoon raw mustard oil.
In a small pan, warm up 1.5 tablespoon mustard oil for about 2 minutes. Remove from heat and immediately add chopped ginger & garlic, chilies and cumin seeds.
Immediately add on top of eggplant and mix well until everything is combined. Taste and adjust the salt.
Let sit for 15 minutes before serving. Enjoy!