Cut the eggplants into half and soak them in salted water for 10-15 minutes. Drain and pat dry with a kitchen towel.
Score them with a knife.
Heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown.
Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are nicely mashed.
Add coriander leaves & garam masala. Combine everything well and keep aside.
In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. olive oil. Arrange them on a baking tray lined with butter paper.
Bake in a pre-heated oven at 200 degrees for 8-10 minutes.
When the eggplants are baked, remove them from the oven and spoon some of the onion mix over each one of them.
Then add some grated cheese over it and bake again for 5-7 minutes.
Serve as an appetizer, garnished with coriander leaves.
