Rinse and dry the eggplant and cut into fry-size piece.

Peel and chop the onion.

Also peel and chop the garlic and ginger.

Add 3 tbsp. olive oil to a pan and let warm up.

Carefully add in the cut eggplant and stir around so all or most of the pieces have been coated with olive oil.

Stir the eggplant around ever so often so the pieces can get a bit of a char. Pan fry eggplant for 20 minutes or until all have a bit of a charred slightly crisp exterior.

Then, set aside on a paper towel lined plate.

Add the other 1 tbsp. of olive oil to the pan and add in the cut onion and saute for about 5 minutes until onions start sweating.

Then add in the garlic and ginger and saute another 5 more minutes.

Add in the coriander, smoked paprika, turmeric, cumin, chili powder, and stir well.

Then add in the pan fried eggplant and stir.

Finally add in the coconut milk and stir until all the ingredients are mixed well. Cook a minute or two and remove from heat.

Season with salt and pepper to taste.

Garnish with chili flakes and cilantro.