There are many types of eggplants with different flavors and textures used in a variety of dishes all over India. After all, it is said that eggplants originate from there. For this particular recipe, a large Italian or a couple Holland eggplants are best suited since their flesh are more tender. Baingan Bharta is made with the mashed pulp from barbecued eggplant. Traditionally, the eggplant is first charred by grilling or roasting over an open flame. This gives the eggplant a smoky flavor before it is cooked with onions, tomatoes and spices. If you do not have means to grill or roast the eggplant you can easily microwave it as well.