Start by lightly coating a griddle pan with rapeseed oil and preheat the pan until super hot. Add the aubergine into the pan and fry on both sides of the aubergine until char lines appear. This should take around 6 mins. Set the charred aubergine aside and season with salt.
Meanwhile in a non-stick/deep frying pan, add the coconut oil and onion to fry on a medium heat until softened, for around 5 minutes. Season with salt.
Next, add the ginger, chilli, garlic, curry powder and tomato puree into the pan to fry and bloom for a couple of minutes.
Add the plum tomatoes and stock. Stir to combine and reduce to a simmer for 5 minutes.
After this time, blend the curry until smooth and pour the coconut milk and aubergine into the pan. Season with salt and continue to cook for another 20 minutes. During this time, cook your rice.
Serve the charred aubergine curry with a portion of rice, a sprinkle of fresh mint and any reserved chilli. Add a squeeze of lime juice and enjoy!