Curry and Comfort: Traditional Sri Lankan Eggplant Curry:
I made a version of this with one of my early unnamed roast curry batches. The salting of the eggplant is key (Still I'm not sure why Ramona adds turmeric at this stage). Just make sure you dry off the water that the salt pulls from the eggplant. This will facilitate the crispiness and keep your face free of spattering grease.
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