For the eggplant curry, slice the melanzani, salt on both sides and let stand in a colander for 30 minutes.
Dry the slices well with a paper towel and cut into small cubes. Steam rice according to package instructions.
Cut onion into larger pieces. Heat oil in a deep frying pan and sauté the diced melanzani.
Add cashews and fry as well. Both should get a golden brown color.
Add onion and continue to fry until the onion pieces become translucent.
Fry curry paste briefly, pour in soup, add raisins and cook for about 10 minutes.
Add coconut milk and bring to a boil again. Season to taste with salt.
Arrange eggplant curry and rice in a deep plate and serve with chopped mint leaves.
Preparation Tip:
If you don't want raisins in your eggplant curry, simply omit them. Instead of the mint, fresh coriander also fits perfectly. Or you can use both. This dish can be varied to your liking in all sorts of flavorful ways.
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