Heat the oil in a large skillet or pot over medium heat.
Add the diced eggplant and cook until slightly browned and softened, about 5–7 minutes. Remove and set aside.
Cook the Aromatics
In the same skillet, add more oil if needed. Sauté the onion until translucent, about 3–4 minutes.
Stir in the garlic and ginger, cooking until fragrant.
Add the Spices
Sprinkle in the cumin, coriander, turmeric, chili powder, and garam masala. Stir for 1–2 minutes to release the flavors.
Combine the Base Ingredients
Add the diced tomatoes and coconut milk, stirring well to combine. Bring the mixture to a simmer.
Cook the Eggplant
Return the cooked eggplant to the skillet. Stir to coat in the sauce and simmer for 10–15 minutes, allowing the flavors to meld. If using chickpeas or lentils, add them during this step.
Finish and Serve
Taste and adjust salt and spices as needed. Garnish with fresh cilantro.
Serve hot with steamed rice, naan, or your favorite flatbread.
Tips:
Roasting Option: For a smokier flavor, roast the eggplant in the oven before adding it to the curry.
Add Vegetables: Include spinach, bell peppers, or zucchini for variety.
Spice Adjustment: Adjust chili powder or garam masala for a milder or spicier curry.
This eggplant curry is a quick way to enjoy a cozy, satisfying meal with minimal effort. Enjoy! 🍛🍆✨
