Position racks in the upper and lower thirds of the oven and preheat to 400oF. If using a long, slender variety of eggplant, cut them on the diagonal into 1-inch thick slices. If using a globe style eggplant, cut them into 2-inch square chunks.
Pile the eggplant slices on a rimmed baking sheet and sprinkle with the olive oil and 1⁄4
teaspoon salt. Toss to coat with your hands. Spread the eggplant pieces on two baking sheets, and roast until golden on the bottoms, about 15 minutes. Use a thin metal spatula to flip the slices over, and roast until tender and golden, 5-10 more minutes. Remove and turn off the oven.
Make the curry:
Sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the coconut oil in a large soup pot or dutch oven over medium-high heat until it shimmers. Add the chicken and cook, stirring occasionally, for 6 to 8 minutes to brown. Transfer the chicken to a plate and set aside.
Heat the remaining 2 tablespoons of coconut oil over medium heat, then add the onion and 1 teaspoon salt; cook for 2 minutes. Reduce the heat to low, and continue cooking for about 10 more minutes, stirring occasionally, until the onions are soft and golden.
When the onions are soft, stir in the curry powder, cumin, turmeric, coriander, garlic, and ginger. Cook for a few minutes to toast the spices, then stir in the chopped tomatoes, coconut milk, and water. Add the browned chicken and the roasted eggplant and stir to combine.
Increase the heat to bring the curry to a simmer, then reduce the heat and simmer gently for 20-30 minutes, stirring occasionally. Add the lemon juice and stir. Taste and adjust seasoning if needed.
Serve over rice if desired, and garnish with chopped cilantro.
Recipe Notes
Adapted from the Bojon Gourmet at http://bojongourmet.com/2014/09/curried-roasted-eggplant-with-smoked/, 2014.