Servings: 4

Ingredients: 

• 2 medium eggplants

•  2 tablespoons oil (plus 1 teaspoon extra) 

• 8-10 garlic cloves 

• 4 green chillies 

• 2 tomatoes (Roasted, peeled and chopped) 

• 1 teaspoon cumin seeds 

• 1 large onion, chopped 

• ½ teaspoon turmeric powder 

• 1 tablespoon coriander powder 

• 1 teaspoon Kashmiri chilli powder 

• ½ tablespoon garam masala 

• 1 tablespoon salt (or to taste) 

• Fresh coriander leaves (chopped)  

Method:  

1. Wash and pat-dry the eggplants. 

2. Brush the eggplants lightly with oil. 

3. Make a few slits in each eggplant. 

4. Insert whole garlic cloves and green chillies into the slits. 

5. Brush the Tomatoes lightly with oil. 

6. Roast the eggplants and tomatoes in an air fryer at 200°C for 10 to 12 minutes, or until the skin is charred and the inside is soft. 

7. Once roasted, let them cool slightly. 

8. Peel off the skin, then chop the roasted eggplants, garlic, chillies, and tomatoes. 

9. Heat 2 tablespoons of oil in a pan. 

10. Add 1 teaspoon of cumin seeds and let them splutter. 

11. Add the chopped garlic and chillies and sauté for a minute. 

12. Add the chopped onion and cook until soft and golden. 

13. Add ½ teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon Kashmiri chilli powder, and ½ tablespoon garam masala. 

14. Mix well and cook for 1-2 minutes. 

15. Add peeled and chopped tomatoes and salt. 

16. Cook for 3-4 minutes until the tomatoes are soft and the oil begins to separate. 

17. Add the chopped roasted eggplants and mix well. 

18. Cook on medium heat for 5 minutes, stirring occasionally. 

19. Turn off the heat, and add the chopped coriander leaves. 

20. Serve hot with roti, naan, or rice.