Baingan Bharta

Wash the large globe eggplant and pat dry. Apply 10 grams of mustard oil all over its skin. Pierce the eggplant in a few places with a knife.

Roast the eggplant directly over an open flame (gas stove burner) or under a broiler, turning frequently, until the skin is charred and the flesh is very soft and smoky. This will take about 15-20 minutes.

Once roasted, immediately transfer the eggplant to a bowl and cover it with a lid or plastic wrap for 5-10 minutes. This helps in easy peeling.