Step 1Heat the oven to 400 degrees. Pierce the eggplant on each side with the tines of a fork and smear with 1 to 2 teaspoons oil. Bake for 50 minutes, or until very tender. Remove from the oven. When the
Step 2eggplant is cool enough to handle, halve it lengthwise, scoop out the flesh and blend or process it to a puree.
Step 3Heat 2 tablespoons oil in a saucepan. Add the mustard seeds and cover immediately to prevent the seeds from popping out of the pan. When the mustard seeds pop, add the onion and cook until translucent. Then add the ginger and chopped chiles and cook for 2 minutes.
Step 4Reduce the heat and add the turmeric, followed by the pureed eggplant. Cook, stirring, over low heat for 15 minutes. Add the coconut milk and stir 2 minutes. Add the lemon juice and salt to taste. Serve hot, garnished with cilantro and julienned chile.