Lingkan Reang
Rinse, dry, and cut the eggplant, roast on a medium-low flame until tender.
Inspect for worms or black spots, discard if found.
Infuse smoky flavour by adding hot charcoal with oil to the roasted eggplant.
After cooling, peel the charred skin and mash or chop the eggplant.
Saute onions, garlic, green chillies, and tomatoes, add spices and roasted eggplant.
Season with salt, garnish with coriander and serve with roti, rice, or bread.