1. Wash the eggplant thoroughly under running water. Pat it dry with a kitchen towel.

2. Poke holes in the eggplant using a fork. This helps cook it evenly and prevents it from bursting in the air fryer.

3. Brush the eggplant with a tablespoon of olive oil. Making Baingan Bharta does not require oil. We have to use oil on the eggplant skin lightly so that the skin does not stick to the basket.

4. Preheat the air fryer to 400°F (200°C). This ensures the eggplant starts cooking in a hot environment, enhancing its flavor.

5. Place the eggplant in the air fryer basket. Cook for 10 minutes, turning halfway through. The skin should be charred and the inside tender.

6. Once done, let it cool, then peel off the skin and chop the flesh. Set aside.

7. Heat a tablespoon of oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.

8. Add garlic, ginger, and green chili (if using). Cook until the raw smell disappears, about 1-2 minutes.

9. Stir in the tomatoes, and cook until they soften and the oil begins to separate, around 5 minutes.

10. Add the turmeric, coriander, cumin, and garam masala. Cook for another 2 minutes, stirring continuously. This is your masala.

11. Add the roasted eggplant to the masala. Mix well to ensure the eggplant is thoroughly coated with the spice mix.

12. Cook for 5 minutes on medium heat, stirring occasionally. If the mixture seems too dry, add a splash of water.

13. Taste and adjust the seasoning with salt. Continue cooking until the baingan bharta has a thick consistency.

14. Garnish with chopped cilantro. Serve hot with flatbread or rice.