Method

• 1.
  Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
• 2.
  Combine 2 tbs of the oil, 1 tsp salt flakes, 2 tsp garam masala and 1 tsp ground turmeric in a large bowl, then add the eggplant and toss to coat completely. Scatter over the prepared tray.
• 3.
  Roast for 20 minutes or until eggplant is slightly charred on the edges and tender, but still holding its shape.
• 4.
  Meanwhile, heat remaining 2 tbs oil in a saucepan over medium high heat. Add the cumin and mustard seeds and cook for 30 seconds until fragrant, then add the onion and cook, stirring often, for 3-4 minutes until softened.
• 5.
  Add garlic and ginger, remaining 2 tsp garam masala and 1 tsp turmeric. Cook, stirring constantly, for a further 1 minute or until fragrant. Add tomato paste and tomatoes and cook, stirring often, for 5 minutes until broken down slightly.
• 6.
  Add roasted eggplant to the pan and stir to combine, then season and add the coconut cream and 1 cup water. Bring to a simmer and cook, stirring occasionally, for a further 10 minutes until reduced slightly. Remove from heat.
• 7.
  For the cashews, heat the oil over medium-high heat in a small frypan. Add the cashews and cook, stirring often, for 2-3 minutes until starting to blister, then add the garam masala and garlic and stir to combine, then remove from heat. Cool, then drain on paper towel.
• 8.
  Serve the eggplant curry with flatbreads or rice, and top with cashews and coriander.