Baigan Choka

Rub the eggplant with a little vegetable oil. Roast the vegetables over open flame (either on a grill or directly on a gas stovetop) until the skins are charred and the vegetables are cooked. Let cool and peel the vegetables. Discard any extra liquid released.

Trim the stems off the eggplant. Chop the eggplant into pieces and put in a bowl. Add the tomatoes and mash with a fork until there are no more chunks. Take the peeled garlic, mash it with a fork, and add it to the mixture along with the slices of onion. Season with salt and some fresh hot pepper, to taste.

Right before serving, heat up 3-4 tablespoons of extra virgin olive oil with 2-3 smashed cloves of garlic. When garlic starts sizzling, take off heat and pour over the eggplant mixture. Give it one more stir, and serve with roti or naan.