It's the time for one of my signature outdoor dishes. A bhareet made by cooking the eggplant directly on maple wood fire. Then I just add salt, red chili, lemon, and mash. Quite literally the best bhareet I've ever tasted, he says modestly. 
There it is. So fast and simple. The wood smoke flavor is so good that you don't really need too many ingredients.
Many people are mentioning chokha. Yup, the chokha litti in Purvanchal was very reminiscent of rural Maharashtra bhareet. And had that peculiar smoky flavor from charcoal on the street carts of Lucknow 😁😋😋
https://twitter.com/shirinmehrotra/status/1416842394373287936?s=19
When I make it at home, I just use the oven on broil. In India, I used to roast it on the gas flame. Not a great option in NYC with the smoke detectors. And we can't even turn ours off or remove batteries (that friends episode was not kidding. NYC detectors don't play!)
Btw bhareet made at home or even over wood in a traditional Marathi outdoors thing will usually have a lot more ingredients like oil, mustard seeds z onion, chili, sometimes tomato, coriander etc. But when camping, my cooking approach is minimalism with quality unextended.
Quality ingredients*
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