Name: Baby Eggplant Curry
Prep time: 5 min
Total time: 20 min
Yield: Makes: 4 to 6 servings as part of a multicourse meal
Ingredients: 2 medium garlic cloves, peeled; 1 cup (225 g) chopped onion; 2 teaspoons ground cumin; Toasted sesame seeds, to garnish; 2 tablespoons light brown sugar; 1 tablespoon tamarind extract; 2 teaspoons ground coriander; 1 teaspoon red chili powder, or to taste; Chopped cilantro/coriander leaves, to garnish; 2 teaspoons fine sea salt, divided; 1 teaspoon ground turmeric; ¼ cup (25 g) unsweetened finely shredded coconut; 2 tablespoons toasted sesame seeds; 1 pound (450 g) baby eggplant (4 to 5); 2 tablespoons vegetable oil; ½ cup (120 ml) water, divided; 1 teaspoon sesame oil; 2-inch (5-cm) knob fresh ginger, peeled