Preheat oven to 425ºF. Lightly spray the eggplant halves with cooking spray, bake for 40-45minutes or until the eggplants are baked thoroughly; check with a fork, should be able to pierce through the skin easily.
Around the 25 minute mark start working on the masala part of the dish; heat 1tbsp oil in a large pan; add onions, sauté till reddish brown.
Add g+g paste and sauté for another minute. Add chopped tomatoes & the paste; cover and cook till they turn mushy.
Add the powders and cook for another minute.
Eggplant should be done by now, remove from oven and carefully peel the skin and mash the pulp with the back of a spoon.
Add the pulp to the tomato mixture along with ½ to 1 cup of water. Season with salt and simmer for 5 minutes, so that all the flavors get a chance to mingle. Serve with roti or rice.