Cut eggplant in half keeping the stem intact. Roast eggplant on the open flame. Keep the flame to medium. Using tongs to flip and cook all sides till the flesh is soft and the eggplant skin is charred. Peel the skin off. Mash the flesh. Keep aside on a plate.
Heat olive oil. Add cherry tomatoes. Season with salt salt and pepper. Let it cook for a couple of minutes on high heat. Cover and cook for 10 mins or so till all the tomatoes get mushy. Use a potato masher to slightly crush the tomatoes.
In a bowl assemble together the mashed eggplant, the crushed blistered tomatoes, salt, chopped onion, chilies, chopped coriander and oil.
Serve hot or cold with roti, rice or with bread.