Rinse eggplant cubes and drain very well. Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the eggplant, mix well to coat in oil, cover and cook 5 minutes, stirring occasionally. Add serrano peppers and salt, mix well, cover and cook for an additional 10 minutes, stirring occasionally, making sure to adjust the heat accordingly. Remove to a food processor. Add the garlic, the cumin seeds, and the lemon juice. Process until desired consistency. I personally like having little chunks. Remove to a bowl and fold in the cilantro. You can garnish with more lemon juice and some fresh minced onions. You can serve along with a spread of curries and other Indian dishes, but I love my pickle the most with naan or as a condiment with my Vegetable Biryani.