Smoky Eggplant Bharta

Preheat your oven to 450°F or set broiler to high. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.

Brush the cut sides generously with oil and place cut-side down on a baking sheet. Roast for 25-30 minutes until the skin is charred and the flesh is completely soft and collapsed. (You want that smoky char - it's what makes bharta so good, bro)

Let cool, then peel away the charred skin and discard. The flesh should come away easily.

Transfer the eggplant flesh to a bowl and mash with a potato masher until fairly smooth but still with some texture.

Mix in the diced onion, minced garlic, green chilies, salt, cilantro, and 1/2 tablespoon of the remaining oil. Stir everything together well.

Heat the remaining oil in a large skillet over medium-high heat. Add the eggplant mixture and cook, stirring frequently, for 3-5 minutes until most of the moisture has evaporated.

Taste and adjust salt. Serve hot with basmati rice or naan.