Start by poking holes in the eggplant skin with a knife and also made a few gashes and stuff with the garlic.

Roast the eggplant over the stove or in the oven for about 10-15minutes. Once done, cover and let it cool. Skin the eggplant once it has cooled and chop it roughly till you have a mashed eggplant.

Heat the ghee in a saucepan and fry the onions. Season with some salt.

Once the onions have browned slightly add in a chopped green chilly and the tomato

Add in your tumeric and chill powder and cook for about 5 minutes till the tomatoes break down. (Add water if needed, but only a little)

Add in the eggplant, season with salt and cook for another 2-3 minutes.

Garnish with coriander and a full tablespoon of butter and serve with a Keto roti/naan