Firstly score the eggplants with a knife and rub it with some mustard oil and salt. Now put it in medium-low open flame on a gas burner. I placed the eggplants on a chapati roasting net and covered the stove base with some aluminium foil to catch the drippings from the eggplant. ***For alternative chek notes.
Roast the eggplants for 20 to 25 minutes or until cooked through and soft. Prick it with a knife or fork to check the doneness.
The skin will be completely charred but it add a lovely smoky flavour to the dish. Take it off the heat and let it cool slightly.
Meanwhile rub some mustard oil on the tomato and roast on medium-low open flame.
Remove the charred skin off the eggplants and scoop out the velvety flesh of the eggplant and mash it lightly with a fork.
Similarly remove the charred skin of the tomato and chop it finely.
Now to the roasted eggplant add the roasted tomato, onion, green chiles, coriander leaves, mustard oil and salt. Mix everything very well with your fingers.
Enjoy it with Rice or Roti.