Using thin knife or fork, poke holes in eggplants, then wrap in aluminum foil.
Place roasted eggplants in bowl and use potato masher to mash. You can save mashed eggplant in refrigerator for up to 2 days or in freezer for up to 2 months.
Heat oil in medium pan over moderate heat.
Add cumin seeds and let crackle.
Add onions and cook until translucent (about 2 minutes).
Add turmeric powder, stir, and cook for 30 seconds.
Add tomatoes and tomato paste, stir, and cook for additional 2 minutes.
Add mashed eggplant and mix well with onion and tomato mixture.
Serve warm or at room temperature with pita, rice, curry, naan, crackers, or pappadam.