Burmese Eggplant Curry Recipe | Authentic Burmese Eggplant Curry

Ingredients

• 2 medium eggplants (about 1.5 lbs), cut into 1-inch cubes
• 1/4 cup vegetable oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and grated
• 2 medium ripe tomatoes, diced
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 teaspoon sugar
• 1/2 cup coconut milk
• 1/2 cup water
• 1 teaspoon kosher salt (plus more to taste)
• 1/4 cup fresh cilantro leaves, chopped (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
• 1 lime, cut into wedges (for serving)