Baigan Chokha (Roasted Spiced Eggplant)

Preheat grill or broiler to high.

Pierce eggplants all over with a fork and place on a rimmed baking sheet. Grill or broil, turning frequently, until completely charred and soft, about 20 minutes. Let cool for 5 minutes. Scrape out the flesh (discard the skins).

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook, stirring occasionally, until dark golden brown, about 1 minute. Stir in tomato and chile; cook, stirring, for 2 minutes. Stir in the eggplant flesh, salt and pepper; cook, breaking up the eggplant with a wooden spoon, until hot, about 2 minutes. Serve topped with culantro (or cilantro).