Baigan Bharta

This simple dish from North India can be relished with a helping of rice or roti and is a favorite especially during the chilly winters. The aubergine is basted with oil preferably mustard and then grilled over red-hot smoking charcoal or an earthen stove using coal or firewood. The smoky aura of the freshly roasted eggplant is an alluring sight and the bharta garnished with chilies and onions is sure to leave one mesmerized.