Wash and slice your eggplant in half. Then cut some deep slits to help it cook faster. Drizzle on a bit of oil and some salt. Massage that in lightly.
Airfry for 20-30 minutes at 375, flipping halfway through if the top gets too charred. You can also use the oven for this or do it on a pan stovetop, or roast the whole eggplant on an open flame.
Once your eggplant is nice and soft, take it out and let it cool. Fry your chilis in a bit of oil for a minute or two until they start to change color, then take them out and let cool until they harden/get crispy.
Put the rest of your ingredients together, the crispy fried chilis, finely sliced red onions or shallots, some salt, and mustard oil. Mash everything together very well.
Scoop in your cooled eggplant. Mash again until it is nice and smooth, then taste and add more salt to your liking.