Begin by preparing the eggplants. Rub them with oil and make a lengthwise cut down the middle of each eggplant. Cut the garlic cloves in half and stuff them inside the cut.

If you're using fresh hot pepper, char it on the flame along with the eggplants. Once done, set it aside.

While the eggplants are cooking, slice the onion into thin pieces. The onion is typically mixed in the dip raw, but if you prefer, you can soak it in cold water for 10 minutes to make it less pungent. Alternatively, you can cook it in the hot oil later on.

Once the eggplants are charred, remove them from the heat and let them cool slightly. Using a fork, scrape the flesh from the eggplants and place it in a bowl along with the garlic and the charred pepper (if using). Mash everything together with a fork or use a mortar and pestle.

Season the mashed eggplant mixture with salt and pepper to taste, and mix in the sliced raw onion (you can use half raw and half cooked)

Heat up the vegetable oil in a pot and add half of the sliced onion and chili flakes (if you're not using fresh pepper). Cook until the onion is softened and golden brown.

Pour the hot oil and onion mixture over the eggplant mixture, and mix well until fully incorporated.