Peel the eggplant and trim 2 cm off the top of the garlic bulb to expose the cloves. Place each onto its own piece of foil, drizzle with olive oil and a sprinkle of flaky salt, then wrap tightly. Roast both in an air fryer at 200°C for 30 minutes until soft.

While the eggplant and garlic roast, set a frying pan over medium heat and add a drizzle of olive oil. Add the finely chopped red onion, chopped ginger, finely chopped red chili, cumin seeds, and cardamom pods. Stir in the turmeric and garam masala. Fry everything together for about 5 minutes until fragrant and the onions soften.

Pour the canned tomatoes into the pan along with half a can of water and a big pinch of flaky salt. Stir well and let the sauce simmer for about 5 minutes. Add the coconut milk and mix to combine thoroughly. Simmer for a further 10 minutes, stirring frequently so the sauce thickens and the flavors meld. I like to add a pinch of sugar at this stage to balance the acidity of the tomatoes.

Once the eggplant and garlic are done and cool enough to handle, squeeze the roasted garlic cloves from their skins into the curry sauce. Remove any stem from the roasted eggplant, break it apart, and add it to the pan as well. Stir in the canned chickpeas and let the curry simmer for about 3 minutes to heat everything through. Adjust the seasoning—add more salt, sugar, chili, or spices to taste.

Serve the finished curry hot, topped with plenty of fresh cilantro leaves. If I have extra, I like to sprinkle a little more chili for heat. Pair it with some rice or your favorite bread and enjoy!