Cut 1 lb eggplant (about 2 medium) into ½ inch rounds. Lightly spray a baking dish with olive oil, then place eggplant pieces on it, spray the pieces, and then broil for about 7 mins total (turning over the pieces midway) until each side is a browned. Cut each round into quarters. Toss the quartered eggplant pieces with: 1 tsp each cumin and coriander; ½ tsp each ground fennel, cayenne, and salt; ¼ tsp ground turmeric; and 4 tsps (1 Tbsp + 1 tsp) fresh lime or lemon juice. Separately, heat 1 Tbsp neutral oil in a large wok, then add 1 cinnamon stick and 15 fresh curry leaves. Stir once and then add 1 small onion, chopped. When fragrant, toss in the seasoned eggplant pieces, including any remaining sauce. Saute for 4 mins, then add ¾ cup coconut milk and 2 tsp ground brown mustard seeds. When it starts to bubble, reduce heat to medium low and cook, uncovered, for 3 mins (note: the eggplant will absorb most of the coconut milk, so there won’t be much sauce). Season to taste with salt, cayenne, and lime juice. Serve with basmati rice. This recipe is from World Vegetarian by Madhur Jaffrey (July 2015)
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