Heat a pan with 1 teaspoon of oil and fry the whole hard boiled eggs. Set aside the fried eggs.
Cut each eggplant in 4-6 pieces.
Heat a pan with the rest of the oil. Add the cardamoms, cinnamon sticks and onion slices. Fry for just a bit and add the ginger paste, red chili powder, turmeric powder, garlic paste and salt. Also sprinkle 2 tablespoons of water and cook until the water dries up and the oil starts to simmer on top.
Add the chopped eggplants and pour in 1 cup of water.
When bubbles start to form, add the eggs.
Cook until the water dries up to form a thick gravy. The oil should also start to simmer on top.