Bangan ka Bhurta: Grilled Indian Eggplant and Tomato Dish

Preheat your oven's broiler and position the eggplant in a suitable roasting vessel. Subject it to high heat for 5 minutes, flipping the slices periodically, until roughly half of the skin is charred and crispy.

Alternatively, place the eggplant in a microwave-safe container. Expose it to high-frequency microwaves for 5 minutes, or until the vegetable is tender. Allow it to cool sufficiently to handle, then carefully remove the skin, retaining some of its crispy, caramelized edges. Slice the eggplant into thick, even pieces.

Heat a moderate amount of oil in a skillet over medium heat. Introduce the onion into the pan and cook until it is softened and translucent. Combine the cooked eggplant, tomatoes, cayenne pepper, salt, and black pepper in the skillet. Continue to cook and stir the mixture until it is soft and well combined. Finish by garnishing with cilantro before serving.