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Cut the eggplants in half lengthwise, then cut each half into 1 inch pieces. Heat 2 tablespoons of the oil in a large frying pan over medium heat and cook the eggplant in batches for 4-5 minutes, or until golden brown, adding more oil as necessary. Season with salt. Set aside on a plate lined with paper towels.
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Return the pan to the heat and add 3 tablespoons of the oil. Add onions and cook for 8-10 minutes, or until softened and brown. Add turmeric, garlic, ginger, chili powder, cumin and garam masala, and cook, stirring 1-2 minutes.
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Add coconut cream or coconut milk with 2/3 cup water to make a sauce. Add lemon juice and return eggplant to the pan. Cook on low-medium heat for 5-6 minutes or until oil floats on top or can be seen on the sides of the pan. Add more salt, if necessary.
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Serve accompanied by rice or hot chapatis.