Step 1: Wash the eggplant, pat it dry, and make a few small slits. Step 2: Roast the eggplant directly over an open flame or in an oven at 200°C (400°F) until it’s charred and soft, turning occasionally. This takes about 10-15 minutes. Step 3: Let the roasted eggplant cool, then peel off the charred skin and mash the flesh. Set aside. Step 4: Heat 15 grams of mustard oil in a pan over medium heat until it starts to smoke slightly, then lower the heat. Step 5: Add the 50 grams of chopped onion an