1. Take the baigan, coat it with a layer of oil with your hand.
2. Roast it on stove on medium or high heat. Keep turning it around every 2-3 minutes while cooking to cook it evenly.
3. Stop when it is cooked - It is considered cooked if the skin is crisp on all sides.
4. Cut the brinjal and scoop out the insides with a spoon.
5. Chop the insides so that it is pulpy and not chunky.

Make the bharta:

1. Chop 2 onions and tomatoes very finely
2. Take some oil and saute the onions till they are soft, just before they turn brown.
3. Add the dry masala and also Pav Bhaji Masala and mix it up.
4. Add the tomatoes and stir for a minute or two. Don't need to cook the tomatoes too much.
5. Now, add the Brinjal pulp and cook on low flame for 5 minutes until the tomatoes are cooked.

Garnish with lemon joice for tanginess and coriander leaves for freshness.