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.