Eggplant / Aubergine / Brinjal is called Baingan in hindi, and Bharta translates to any kind of mash. It's a very popular accompaniment for Roti / Naan / Flat breads. The smoky smell of eggplant is the highlight in this dish.
In traditional way the eggplant is charred in the heat from burning coal or wood, that way the taste of the dish is more authentic and divine. But I have charred the eggplant using the gas stove ( flame ) So here you go for the recipe of smoky chunky, mashed eggplant ( Baingan Bhartha )