Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut Recipe

Name: Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut Recipe
Total time: 40 min
Ingredients: 2 eggplants (looking for 1 pound, which is roughly 2 regular or Italian eggplants...or use the Japanese ones inst); 2 tablespoons canola oil (or any light oil); sea salt; ground black pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/2 teaspoon ground fennel; 1/2 teaspoon cayenne (to taste); 4 teaspoons fresh lime juice (sub lemon if need be); 2 inches piece cinnamon bark; 15 fresh curry leaves (or sub basil); 1 small onion, cut into fine half rings; 3/4 cup light coconut milk (stirred well in the can before measuring); 2 teaspoons ground brown mustard seeds

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Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular rec

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Ingredients

2 eggplants (looking for 1 pound, which is roughly 2 regular or Italian eggplants...or use the Japanese ones inst)
2 tablespoons canola oil (or any light oil)
sea salt
ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon ground fennel
1/2 teaspoon cayenne (to taste)
4 teaspoons fresh lime juice (sub lemon if need be)
2 inches piece cinnamon bark
15 fresh curry leaves (or sub basil)
1 small onion, cut into fine half rings
3/4 cup light coconut milk (stirred well in the can before measuring)
2 teaspoons ground brown mustard seeds