Take a little mustard oil in your hand and smear the inside as well as the outside of the eggplant with it.
Take the garlic pieces and push them into the inside portion of the eggplant like I’ve shown in the picture.
The skin of the eggplant will change texture and you need to keep that rotating as well so that it doesn’t burn.
In a bowl add the tomatoes, the eggplant, the chopped onions, chilli, salt to taste and a teaspoon of mustard oil and mash them together.
Pair with sattu paratha or a boring lunch comprising chawal daal.(rice and lentil broth)
Add more tomatoes if you’re looking for a fluid dip. You can take two brinjals and one tomato for a thicker consistency.
Some of my friends add boiled potatoes too. Let me know how you prepare this and if you like it.