This is a very simple mashed eggplant/aubergine dish.
Brush the skin with oil. I prefer sesame oil if not any oil will work. Insert a skewer lengthwise through the center of the eggplant. Roast this on a open flame (grill or gas flame) until the skin withers and the eggplant shrinks. Keep rotating it frequently to roast evenly and keep on a medium flame.
Remove the skewer and peel off the skin. Keep a plate or drip pan underneath as the juice oozes out. If there are too many seeds, scrape them off. Mash the flesh well.
Combine the onion, chillies, salt, lime juice, pepper powder and the mashed aubergine. Check for seasoning and garnish with coriander leaves.
We can serve this with rice or roti or chapati.
Simple mashed aubergine https://www.themagicsaucepan.com/main-course/masiyal-bharta/simple-mashed-eggplant-recipe