Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Roast the Eggplant (Optional, but Recommended)

Preheat your oven to 430°F (220°C). Line a baking sheet with parchment paper.

Cut the eggplants into 1-inch cubes.

In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, salt, and black pepper.

Spread the eggplant in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, or until the eggplant is tender and slightly charred. If you prefer not to roast the eggplant, you can skip this step and add raw eggplant cubes directly to the curry later (see Step 6).

Step 2: Sauté Aromatics

While the eggplants are roasting (or if you’re skipping the roasting step), heat 2 tablespoons of olive oil in a large skillet, pot, or Dutch oven over medium heat.

Add the finely chopped onion and sauté for 3 minutes, stirring occasionally, until softened.

Add the grated garlic and ginger and cook for another minute, stirring frequently, until fragrant.

Step 3: Toast Spices

Lower the heat to low. Sprinkle in the curry powder, cumin, coriander, turmeric, red pepper flakes, and black pepper.

Gently toast the spices for about 1 minute, stirring constantly, until their aroma is released and they coat the onion mixture evenly. Toasting the spices is crucial for developing their full flavor.

Step 4: Add Liquids and Simmer

Pour in the vegetable broth, add the crushed tomatoes, rinsed and drained chickpeas, and coconut milk. Season with salt to taste.

Stir the mixture well. Increase the heat to medium and bring the curry to a simmer.

Step 5: Add Eggplant (and Continue Simmering)

If you roasted the eggplant: Once the eggplant is done roasting, carefully add it to the simmering curry. Stir to coat the eggplant with the sauce.

If you skipped the roasting step: Add the raw eggplant cubes to the simmering curry.

Continue simmering for another 5-10 minutes (or longer if using raw eggplant) to allow the eggplant to absorb the flavors and for the curry to reach your desired consistency. Stir occasionally.

Step 6: Finish with Garam Masala

Turn off the heat. Sprinkle the garam masala over the curry and stir it in. Let the curry sit for a minute to allow the flavors to meld.

Step 7: Serve

Serve the Eggplant Curry hot with freshly cooked basmati rice, a squeeze of fresh lemon juice, and a garnish of chopped cilantro (or parsley).

Optional: Serve with a dollop of yogurt (vegan or regular) on top, or with naan or flatbread on the side.

Enjoy this flavorful and comforting meal!