Preheat your air fryer at 200C/400F for 5 minutes.
Thoroughly clean the eggplants with clean water and make 3-4 slits in each eggplant. Insert the garlic cloves into each slit and brush them with the oil. The remaining oil on the brush can be used for the tomatoes as well.
Put the eggplants in the air fryer basket and roast them at 200C/400F for 20 minutes. Flip them with the help of a tong halfway through the cooking process.
When there are last 5 minutes remaining add the tomatoes and chilis and roast them together.Remove the roasted eggplants from the air fryer basket and let them cool down.
Now take a pan heat it on medium heat and add the oil. Put in asafoetida and cumin seeds and let them burst. Then add the chopped onions and fry until the onions are translucent and golden on the edges.
At this moment add the ginger, and garlic paste and saute until fragment. Might take about a minute or two.
Meanwhile, peel the eggplants and tomato skin.
After that mash them with the help of a fork. You don't have to make a fine paste, because it will get mashed while cooking them later. Set them aside.
Now add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a few minutes until fragment. You can also add 3-4 tablespoons of water at this stage to avoid burning the spices. Let the water completely vaporize.
Now add the mashed eggplants, tomatoes, chili, and salt to the pan. Stair them well and cover the pan with its lead. Cook them for 4-5 minutes until the oil shows on the top. This is when you know the baingan bharta is fully cooked.
Lastly, add some chopped fresh green coriander leaves stair them for one last time on the pan.
Remove the baingan bharta garnish with freshly chopped coriander leaves and serve.