Smoky Oven-Roasted Baingan Bharta Recipe

Preheat your oven's broiler to high and line a baking sheet with aluminum foil.

Make 3 to 4 deep slits in each eggplant using a sharp knife, and stuff the slivered garlic cloves inside these slits.

Brush the eggplants lightly with one teaspoon of mustard oil, then place them on the prepared baking sheet.

Broil the eggplants for 25 to 30 minutes, turning them every 10 minutes, until the skin is completely charred and wrinkled, and the flesh feels very soft when poked.

Remove the eggplants from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes to let them steam.

Carefully peel away the charred skin, discard it, and mash the soft eggplant flesh along with the roasted garlic using a fork.

Heat the remaining mustard oil in a large skillet over medium heat until it shimmers, then add the cumin seeds and let them sizzle for 30 seconds.

Add the chopped red onion and green chili, cooking for 5 to 6 minutes until the onions turn soft and golden brown.

Stir in the chopped tomatoes, turmeric, Kashmiri red chili powder, and salt, cooking for about 8 minutes until the tomatoes break down completely.

Add the mashed eggplant to the skillet, stir well to combine with the tomato-onion masala, and cook on low heat for 5 minutes.

Sprinkle the garam masala and fresh cilantro over the top, give it a final stir, and serve hot.