Preheat your oven to 400°F (200°C). Pierce the eggplants with a fork and rub them lightly with oil. Place them on a baking tray and roast for 30-40 minutes, turning occasionally, until the skin is charred and the eggplants are soft. Alternatively, for a more authentic smoky flavour, you can roast them directly over an open flame, turning them until the skin is charred and the flesh is soft.

Once roasted, transfer the eggplants to a bowl and cover them with a lid or foil. This allows the steam to loosen the skin. After 10 minutes, peel the skin off and mash the flesh thoroughly using a fork or a masher.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic, then add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Add the finely chopped onion and green chilies to the skillet. Sauté for 5-6 minutes until the onions turn golden brown, stirring occasionally to avoid burning.

Add the chopped tomatoes, ground coriander, ground cumin, turmeric, red chili powder, and salt to taste. Cook the mixture for 7-8 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.

Add the mashed eggplant to the skillet, stirring it into the spiced tomato mixture. Cook for 5-7 minutes, allowing the flavors to meld together. Stir frequently to ensure the eggplant absorbs all the spices.

Adjust the seasoning with more salt or red chili powder if needed. Stir in the chopped cilantro and cook for another minute. If you prefer a tangy finish, add a tablespoon of lemon juice and stir well.

Serve the Baingan Bharta hot, garnished with a bit more fresh cilantro. It pairs wonderfully with warm roti, naan, or steamed rice. For a more authentic experience, serve with a side of cooling yogurt or raita to complement the smoky, spicy flavours.