Rub oil on the skin of the eggplant and bake at 375 degrees until the skin splits, around an hour. Remove from the oven and peel and chop the eggplant. In a bowl, mix the chopped tomatoes, scallions, cilantro, and chiles with the chopped eggplant. Pour in a small amount of oil to bind the mixture together and salt to taste. Best eaten with fresh naan.