Baingan Sabzi with Romali Roti

1. Mix salt and water. Slice eggplants thinly and submerge them in the salty water for 45-55 minutes.

2. Remove eggplants from water, lay them flat on a towel, cover with another towel, and pat dry.

3. Transfer eggplants to a baking tray and sprinkle with olive oil, chili flakes, black pepper, and fresh herbs.

4. Bake eggplants in a 400°F preheated oven for 25 minutes.

5. Splutter cumin seeds and chili flakes in olive oil. Add onions and a pinch of salt, cook until softened.

6. Add garlic and turmeric, fry for a minute. Add tomato sauce and fry for two more minutes.

7. Overlap roasted eggplants on top of sauce base. Dollop with yogurt and place pan on low heat. Let cook until moisture evaporates in less than ten minutes.

8. Garnish with fresh herbs and serve with prepared Romali Roti.

9. Mix flours, salt, sugar, and milk to form dough. Rest for 1 hour. Knead with oil until smooth, then rest for another hour.

10. Divide dough into six portions, roll out thinly, and cook on a hot griddle for 90 seconds per side.

11. Transfer cooked Romali Roti to a warmer or bread wrap and serve with Baingan Sabzi.