Cut your eggplants to desired size

In a non reactive bowl sprinkle lemon juice and salt. Toss geltly and let sit for 15 minutes.

Rinse and drain. Chop your onions crush your ginger and garlic, puree your tomato in a blender with some little water.

There are three options at this step. You can bake, deep fry or shallow fry. I find the deep fry the tastiest. Oil is notorious for making other foods taste better😋. Baking uses less oil but will not add that great taste that oil gives.

Sautee ginger, garlic and onions in non stick skillet. For 2-3 minutes on medium heat.

Add seasoning of choice, I used knorr cube.

Stir for 2-3 minutes on medium heat. Add pureed tomato. Stir contonuously and let cook by reducing method for 3-5 minutes.

Add egg plant and stir, add hot water as needed.

Cover and let simmer on low heat for 15 minutes. Stir every 5 minutes. Add coconut cream and cover for five minutes. Serve warm.