Brush some oil over the eggplant
roast the eggplant over the fire, you can also cook them on the grill until the skin appears charred and the inside is tender
once the eggplant cools, peel off the charred skin
once the skin is off, coarsely chop it and set it aside
slice one green chili, remove the seeds to tone down the spice.
dice an onion
dice a tomato
next, chop some coriander leaves, heat 3 tablespoons of oil in a pan.
add the green chilis and onions
add the tomatoes,
add 1 teaspoon of salt
and the diced eggplant
let it cook for a few minutes
next, add the coriander leaves and stir.
serve the baingan bhartha with hot rice or chapati (indian flat bread)