Cut the eggplants into chunks and heavily salt them. Wait 10 minutes and pat them dry.
Fry the eggplant chunks in some oil until charred.
In a separate pan, roast the ginger, garlic, curry powder, chili powder, and tomato paste for 4 minutes.
Add the water, coconut milk, and peanut butter. Let it simmer for 10 minutes.
Finish the curry with salt, lemon juice, and a touch of agave.
Serve the eggplant curry with rice.
