Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.

Cut 2 medium eggplants into 1-inch (2.5-cm) cubes. Transfer onto baking sheet and toss in olive oil, salt, and black pepper. Arrange on a single layer and roast for 25 minutes or until browned.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes. Add 2 cloves garlic and 1 inch ginger (both grated) and sauté one more minute.

Lower the heat to low and add 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast the spices for one minute or until you smell their fragrant aroma.

Add 2 cups vegetable broth, 1 can (15 ounces) chickpeas (drained), 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and ½ teaspoon black pepper. Set the heat to medium, and simmer for 20 minutes. Stir occasionally.

Add the roasted eggplants and 1 teaspoon garam masala. Stir and simmer for 5 more minutes until the eggplants are fully covered in sauce, and you reach your desired consistency. Taste and adjust for salt.

Serve eggplant curry with either fluffy basmati rice or warm naan bread. Top with squeezed lemon or lime juice, a dollop of plain or Greek yogurt, and a pinch fresh cilantro.