Baigan Pitika

Wash the eggplant thoroughly and pat it dry. Make a few slits on the eggplant with a knife to allow steam to escape.

Lightly grease the eggplant with a few drops of mustard oil. Roast the eggplant directly over an open flame on a gas stove, turning frequently, until the skin is charred and the flesh is very soft and tender. Alternatively, roast in a preheated oven at 200°C (400°F) for 20-30 minutes, or until very soft.

Once roasted, immediately transfer the hot eggplant to a bowl and cover it with a lid or plastic wrap for 5-10 minutes. This helps to steam the skin, making it easier to peel.