Eggplant Curry

Instructions

1. Prepare the eggplant
   Toss the eggplant cubes with 1 teaspoon salt and let sit in a colander for 15 minutes to draw out the bitter juices. Rinse under cold water and pat dry with paper towels.
2. Sauté the eggplant
   Heat 2 tablespoons of oil in a large pan over medium-high heat. Add eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and softened. Remove from pan and set aside.
3. Prepare the curry base
   In the same pan, heat the remaining tablespoon of oil. Add onions and sauté for 5 minutes until soft and translucent. Add garlic and ginger, and cook for another minute until fragrant.
4. Add the spices
   Add cumin, coriander, turmeric, garam masala, and chili powder to the pan. Stir constantly for 30 seconds until the spices become aromatic, being careful not to burn them.
5. Add tomatoes and simmer
   Pour in the diced tomatoes with their juice. Bring to a simmer and cook for 5 minutes, stirring occasionally until the sauce thickens slightly and oil starts to separate from the mixture.
6. Combine and finish
   Return the cooked eggplant to the pan. Add coconut milk and stir to combine. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld together and the sauce to thicken.
7. Final seasoning
   Stir in the lemon juice and half of the chopped cilantro. Taste and adjust salt as needed. Remove from heat and let rest for 5 minutes to allow flavors to develop further.