Rinse and pat dry the eggplants (aubergines)

Coat oil all over the eggplants, and with a knife just a few insertions. (This method we follow while roasting the eggplant for bharta, and I did it here too. It helps in cooking the eggplant from inside evenly).

Char the eggplant on a direct flame, turning in between.

You can rotate it with the help of its stem.

If using a microwave or oven, let it cook in the microwave (full power) or oven (at 200 Deg C) for 10-15 minutes until done.

Once it is done, the eggplant will reduce in size and when you insert a knife you should feel that it is soft from inside and done.

Remove the cooked eggplant in a big size bowl and cover it.

Heat a piece of charcoal.

Once it is heated all over, add it in a small bowl.

Pour some oil on it and Immediately close the bowl with eggplant in it.

Cover it properly so that the smoke should not escape.

Let it sit for around 15 minutes.

This will help infuse the charcoal flavor as well as the skin of the eggplant will be easy to remove.

After 15 minutes, when the eggplant is cool enough, open the lid.

Peel of the skin using your clean hands or you can scrape it with a fork.

Discard the skin.

Now with a masher, mash the eggplant evenly.

You can use a blender, but it will be in puree form then.

Drizzle with olive oil. Garnish with Olives/Jalapenos/Pomegranate.