Step 1

Wash and dry the eggplant.  Using a knife , make a few slits through the skin and insert a garlic clove in each slit. Brush the eggplant with some oil.

Step 2

On the medium heat,  roast the eggplant on fire till they are charred on the outside. Keep rotating every minute or so, to make sure it roasts evenly on all sides. The skin should look dark and burned.  ( roughly 7-10 minutes per eggplant )

Step 3

Arrange the eggplant on an airfryer basket. Set the temperature to 375º Fahrenheit . Air fry for about 20-22 minutes rotating half way till the eggplant looks wrinkled and charred.

Step 4

Preheat the oven at 400 °Fahrenheit.  Put the prepared eggplant on a baking sheet. Bake in the middle rack for 30-40 minutes until eggplant is tender and cooked inside.

Step 5

Let the eggplant cool down completely. Peel off the burnt skin.  Finely chop or mash the pulp.  and keep aside.

Step 6

Warm up oil on medium heat in a sauté pan. Add in cumin seeds and allow them to sputter and brown.

Step 7

Add onions and green chilies ( if using ) . Sprinkle some salt. Sauté for a few minutes till onions are translucent and look golden.

Step 8

Add the tomatoes and minced ginger. Cook for 3-5 minutes stirring frequently till tomatoes release water and start to thicken.

Step 9

Add the rest of the spices. Continue to stir for a couple more minutes.

Step 10

Add in the mashed roasted eggplant and garlic pulp and salt. Mix well. Cook for about 5 minutes so everything is mixed well. Adjust seasoning and salt if needed.

Step 11

Turn off the heat. Add lemon juice and mix well. Garnish with cilantro leaves.  Serve warm. Enjoy !