Eggplant Curry - Salamanca Fresh

Ingredients

• 560 grams eggplant about 1 very large or two small (+ 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting)
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic grated
• 1 teaspoon ginger grated
• 2 teaspoon curry powder
• 1 teaspoon cumin seeds or ground
• ¼ teaspoon red pepper flakes
• 1 teaspoon turmeric powder
• ½ teaspoon ground coriander
• ½ teaspoon black pepper
• 1 teaspoon salt
• 500 grams vegetable broth based on desired consistency
• 240 grams chickpeas or 1½ cups of cooked chickpeas
• 400 grams crushed tomatoes
• 400 grams coconut milk
• 1 teaspoon garam masala
• 4 wedges lemon
• 1 handful fresh cilantro or flat-leaf parsley
• 1 to 2 cups basmati rice
• 4 tablespoons yoghurt