Eggplants baked whole, peel and inside them is crushed with a fork. In the oil lightly fry the chopped ginger (about 1-2 tsp) garlic. Add to eggplants, cut into small cubes tomatoes, salt and pepper. The mixture is boiled on the stove for 8-10 minutes, stirring continuously to avoid burn. In presenting garnish with fresh coriander leaves.