Begin by washing and dicing your aubergines into bite-sized pieces. Chop the onion finely, and then mince the garlic and ginger.

In a large pan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Toss the diced aubergines into the pan and stir well. Allow them to cook for about 5-7 minutes.

Sprinkle in the curry powder, seasoning it with salt and pepper to taste. Stir to combine for 2 minutes.

Slowly add the can of coconut milk, stirring to combine. Bring to a simmer and let cook for an additional 15 minutes.

Taste and adjust seasoning, adding more salt or pepper if necessary.

Remove from heat, garnish with chopped cilantro, and serve warm.