Carefully check the eggplants for any cuts or holes and discard them for bharta. You can not use an eggplant with hole for bharta as it is a probable indication of worms.

Wash the selected eggplant thoroughly. Wipe it.

Brush the oil on the eggplant and place on a wire rack on a slow flame. Allow it to roast slowly. Keep turning it around after a while once the area in contact of flame has become tender.

In the end, the whole eggplant should be tender, the skin should be able to peel off on its own and the juices should start oozing out.

Remove from the flame and keep aside to cool down. Place it in a bowl to collect juices which are oozing. After 10 minutes, remove the peel using fingers and gently mash the roasted eggplant along with the juices.

Repeat for the second eggplant.