Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Slit the eggplant in a few places and insert the whole cloves of garlic and split green chilis. Oil the eggplant and roast on a barbecue or in the oven until darkened and soft all the way through. Remove from heat and place into a container, covered to allow to finish steaming. 

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the red onion and chop the cilantro.

Peel the skin from the eggplant while still warm. 

Mash the eggplant flesh which should still contain the garlic and chili. Season with garam masala, salt and pepper. 

Add the red onion and yogurt to the eggplant mixture and mix well. Season with chaat masala, salt, pepper and sugar.