This didn't quite make the 5 star mark for me but it was almost there. I thought that the seasoning was spot on, my problem was the coconut milk. It might be a proper curry with it but I would have given 5 stars if I had left it out.
BrianH is one of my fav. chefs- so when I saw HE liked this one, I had to try it- and I am so glad I did. It looks slightly intimidating but this was an easy dish to do. And way tasty. It is ALMOST like a dish we love at a Boston restaurant- Bombay Club- but less greasy and no tomato. I will play with this recipe but it's great as-is also. Eggplant takes on a new sweetness and it's just so good. We ate the entire batch, the 2 of us. I did extra-spice a bit, as per Brian's suggestion, and also, didn't deep fry- I pan fried the eggplant, drained, and to soften, I simmered, covered, over low heat with all of the other ingredients for about 25 minutes. Perfection.
I have dozens of recipes for aubergines curried or spiced, as I lived in Sri Lanka. I cook curry almost every day. Therefore when I saw this I had to give it a go. Easy to cook, but I would have preferred a little more spice, having said that I will cook this again and again, It is by far one of the easiest aubergine dishes I have cooked in more than 50 years. Thanks for sharing your recipe with us, very well done.