Step 1

Slice the eggplant lengthwise. Ensure to make thick slices of about ½ inch (1 cm).

Step 2

In a large saucepan, gently toast the peanuts along with the shredded coconut on medium-high. Make sure they only get golden; it should take about 30 seconds.

Step 3

Add the oil and the curry and stir for 1 minute.

Step 4

Stir in the half of the tomato purée and stir for 2 minutes.

Step 5

Place the eggplant slices on top of the mix. Stir a bit and add 1 cup of water. Close with a lid. (don’t worry if the eggplants are not fully covered). Bring the heat to the minimum and leave it closed for 30 minutes.

Step 6

Stir. Open the lid, stir a bit and add the coconut milk, the rest of the tomato purée and the salt and cayenne pepper (salt and pepper are optional).

Step 7

After 10 minutes, add half of the chopped coriander (reserve the rest to garnish). With the back of the spoon, slightly mash the eggplant slices inner parts. Close the lid and let it simmer for another 10 minutes, stirring it halfway through.

Step 8

Turn the heat off and garnish. Your curry is ready to serve with some basmati rice. Garnish with the remaining coriander leaves.