This is what I like to do when I have some extra aubergene/melanzane/eggplant. It is wonderfully aromatic and versatile, a perfect condiment for pasta, couscous, crackers, crostini or various vegetable and meat dishes, also freezes well!!
Cook the whole aubergene/melanzane/eggplant/brinjal in the oven at 180C/350F for about 40minutes, turning once in the middle. In the mean time shred some onion and mince a garlic, about 1/2 of small onion and 1 small clove of garlic for each fair sized aubergene--<well, from here I will go with the Brit folks!!
> (moderately large but not a "monster"), sautè them in a olive oil.
When the aubergene is fully cooked, cool it for a while until you can touch them without scorching the fingers. Then peel the skin and remove the top. strip them into several pieces and place them in a blender/food processor along with the sauted onion/garlic. Whip them together, adding little by little some extra virgin olive oil to make a smooth texture. (you will need, at the end at least about 30ml of oil or more to each aubergene of the above mentioned size). While blending, add salt, curry, ground coriander seed, cardamom, and cayenne pepper(just a tiny pinch will do unless you like it spicy)... always remember to add the spices a little at a time, taste each time and adjust the amount to your own liking.
When all the ingredients are well blended, put them into a glass jar, cover the surface with extra olive oil. In a fridge it will keep for up to 3 weeks, or you can pack it well in a secure container and freeze it. Enjoy!