Pierce the eggplants several times with a knife, place on a sheet pan and roast in the oven at 450 degrees for about 15 - 20 minutes. Allow to cool.
Peel the cooled eggplants and mash in a bowl with the lime juice.
Add the oil to a large skillet or cast iron pan and cook the onion for about 10 minutes on medium heat. Add the garlic and jalapeno pepper and continue cooking for another minute. Add the tomatoes and continue cooking for another 5 minutes or until softened.
Stir in the turmeric, garam masala and salt.
Stir in the pureed eggplant and continue cooking for an additional 5 minutes.
Stir in the cilantro and remove from the heat. Serve warm with naan or over rice.