Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Wash the brinjals and trim off the stems. Cut the brinjals into bite-sized pieces, about 1-inch cubes. You can peel them if you prefer, but leaving the skin on adds texture and nutrients.

In a medium mixing bowl, combine the cut brinjal pieces with olive oil. Toss well to ensure each piece is lightly coated.

Add the minced garlic, ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and salt to the bowl. Toss everything together until the brinjal pieces are evenly coated with the spices and garlic.

Spread the seasoned brinjal pieces in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will help them roast rather than steam.

Roast in the preheated oven for 20-25 minutes, flipping the pieces halfway through, until the brinjal is tender, slightly browned, and caramelized at the edges.

Once roasted, remove from the oven. Taste and adjust salt if needed.

Garnish with fresh chopped cilantro, if desired, and serve hot.