Eggplant Curry in Broth

Ingredients

• Eggplant

  • 1 eggplant, about 1 lb (450 g), cubed
  • 2 garlic cloves, finely chopped
  • ⅓ cup (75 ml) vegetable oil
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained

• Broth

  • 2 tbsp fresh ginger, chopped
  • 2 tsp curry powder (see note)
  • 2 tsp (10 ml) vegetable oil
  • 4 cups (1 litre) chicken or vegetable broth
  • 2 tbsp (30 ml) lime juice

• For Serving

  • 3 cups (450 g) cooked jasmine rice, hot (see note)
  • Plain yogurt, to taste
  • Mint leaves, to taste
  • Lime wedges, to taste