Mix together in a bowl the cumin, coriander, ginger, garlic, 1 teaspoon of chili powder, and 2 tablespoons of oil.
Cut the baby eggplants in quarters lengthwise, but stop about half an inch before you get to the stem. Pull the quarters open gently, but don’t detach the flesh from the stem.
Season the eggplants with kosher salt and ensure that the inside flesh gets a proper coating.
Heat three tablespoons of oil in a large skillet on medium heat. Add in your eggplants in a single layer. Turn them frequently until they become golden brown. This should take 8-10 minutes.
Lower the heat and add in ¼ cup of water. Cover the skillet and keep on cooking the eggplant for 12-16 minutes. Turn the eggplants halfway through cooking and let them continue to cook until they are tender.
Place eggplants on a plate and top them with cilantro, chili powder and olive oil.