Directions:

• The recipe is fairly simple. Assemble the spices that you are going to use along with chickpea flour on a plate. You may use flour or rice flour if so prefer. Now cut the stem end and remove it. Now slice the eggplant into ¼ inch slices.
• Mix together all the spices with chickpea flour. Then apply it to both sides of the eggplant slices. The seasoning mix may look lower in quantity, but it generally suffices. If you need some more, add more chickpea flour with seasonings.
• Now, keep the marinated slices for 10-15 minutes. This helps draw out the moisture and also helps the coating adhere to the eggplant. The coating is not very thick.
• Now, we are ready to cook our baingan bhaja or air fryer eggplant slices.
• Preheat air fryer to 180C or 360F for 3 minutes. Brush both the sides of the marinated eggplant slices with oil. Place as many as will fit into the air fryer basket.
• Air fry at 180C or 360F for 14-16 minutes till the eggplant is cooked well and the coating is crispy and golden. The exact time taken will depend upon how thick your eggplant slices are.
• Do remember the flip the slices midway for even cooking. After cooking, eggplant slices will shrink slightly. Take out your baingan bhaja and serve as a veggie side or with chutney or dip as a snack.
• If you don’t have an air fryer, no worries! Heat a tbsp. of oil in a pan or skillet. Carefully place the eggplant slices in a single layer, Cook for 3-4 minutes on each side till dark and browned and crispy. You might need to add a little more oil to keep them from sticking.
• Flip and cook on both sides till done. This version uses more oil and is darker in colour. Tastewise, I like both the versions. Enjoy your baingan bhaja as a side to your rice and lentils meal.