Cut the eggplants in two and cook them in the oven until they are soft and the skin a bit burned.
Finely chop the onion and fry it in the oil together with the cumin, ginger paste, garlic paste and the two tomatoes, previously blended. Cook until you get a soft mash.
Take the eggplants from the oven, remove the skin and add to the pan with your other ingredients, mashing everything together. If you like your dip to be spicy, add the chili powder to taste.
Serve and enjoy!

2 eggplants
3 tablespoon oil
3/4 teaspoon cumin
1 small red onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tomatoes, blended
Chili powder, to taste