Eggplant moilee

Steps

1. Preheat the oven to 220C. Add the eggplant, ½ of the turmeric, vegetable oil and ½ teaspoon salt to a baking tray and toss to combine. Roast for 35 minutes, tossing halfway through, until softened and golden. Set aside.
2. Add the tomatoes, a tablespoon of the coconut oil, 10 curry leaves and ¼ teaspoon salt to a small baking tray and toss roughly to combine.
3. Place them in the oven in a rack below the aubergines and roast for 20 minutes until nicely coloured and the tomatoes have burst. Set aside.
4. Meanwhile heat 1 tablespoon of the coconut oil in a large sauté pan over a medium heat. Once hot, add the mustard seeds and dried chilli and cook until the seeds start to pop.
5. Add 25 curry leaves and cook, stirring occasionally until they darken and become translucent. Add the onion and cook to soften.
6. Add 2 tbsp coconut milk to keep the mixture from drying out. Stir in the ginger and green chilli, and cook until fragrant, about 2 minutes, then add the garlic and cook for a minute more.
7. Stir in the turmeric, garam masala, coriander and cook, stirring constantly for 30 seconds. Pour in the coconut milk, a teaspoon of salt and pepper. Bring to a simmer and cook until reduced by a quarter.
8. Remove from the heat and gently stir in the roasted aubergine.
9. Add the remaining 1 teaspoon of coconut oil to a small frying over a medium heat. Once hot add the remaining curry leaves and cook for a minute. Remove from heat and set aside.
10. To serve stir the coriander and lime juice into the curry. Serve curry over rice and spoon over the tomatoes and the juices they released. Finish with the curry leaf oil.