A creamy Thai-Indian fusion using coconut milk to mellow the smokiness of the eggplant.
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Prick the eggplants with a fork and roast them over an open gas flame or under a broiler until the skin is charred and the flesh is completely soft.
Place the roasted eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.
Remove the charred skin, discard the stems, and mash the eggplant pulp thoroughly with a fork or potato masher.
Heat coconut oil in a large skillet over medium heat and add cumin seeds until they begin to sizzle and pop.
Add the chopped onions and sauté until translucent, then stir in the ginger-garlic paste and Thai red curry paste, cooking for 2 minutes until fragrant.
Fold in the mashed eggplant and turmeric, stirring well to combine with the aromatics and spices.
Pour in the coconut milk and simmer on low heat for 5-7 minutes until the mixture thickens and the flavors meld together.
Finish by stirring in the lime juice and salt, then garnish with fresh cilantro and bird's eye chilies before serving.
