1/2 cup ghee (aisle 3)
1 yellow onion, chopped
1 tablespoon curry powder
1 cup cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 Asian eggplants
1 cinnamon stick
1 dried red chile (optional)
Salt
1/2 lemon, juiced
Mint leaves, for garnish

Heat 1/4 cup of the ghee in a large pot over medium heat, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes.

Meanwhile,cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet and add the eggplant. Cook and stir until the eggplant gets charred and sticky.

Puree the coconut sauce, until it’s pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.