Baingan Bharta (Smoked Eggplant Mash) with Spices

Preheat the oven to 400°F (200°C).

Prick the eggplants all over with a fork. Brush them with a little oil.

Roast the eggplants in the preheated oven for 20-30 minutes, or until the skin is charred and the flesh is very soft. Alternatively, you can roast them directly over an open flame on the stovetop, turning frequently, until charred.

Let the eggplants cool slightly. Then, peel off the skin and discard it. Mash the eggplant flesh with a fork or potato masher.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add the chopped onion and sauté until golden brown.

Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.

Add the diced tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are softened and the oil starts to separate from the mixture, about 5-7 minutes.

Add the mashed eggplant to the pan and mix well. Cook for another 5-7 minutes, stirring occasionally, until heated through and flavors have melded.

Stir in the garam masala and lemon juice (if using).

Garnish with fresh cilantro before serving.