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Preheat the oven to 240°C (475°F), Gas Mark 9.
In a blender or a pestle and mortar, blitz or work together the peanuts, sesame seeds, garlic, coriander stalks, sugar and curry powder with the measured water, adding more to loosen if necessary – you want a spreadable paste.
Lay the aubergines on a large baking tray. Spoon the paste on to the cut sides of the aubergines (or, if using regular aubergines, just toss the wedges in the paste).
If you have any curry paste leftover, set it aside. Toss the aubergines in the oil and season well with salt and pepper.
Roast the aubergines for 5–8 minutes until starting to blister and sizzle. Add any remaining curry paste and the stock, stir briefly and cook for a further 10–12 minutes until the aubergine is tender and the sauce has reduced.
Serve with lime wedges and coriander leaves.