For the melanzani curry, cut the melanzani into 1 cm thick slices and roast in the oven at approx. 200 °C for 10 minutes.
They should already be somewhat soft. In the meantime, wash broccoli and cut into small pieces, chop or grate ginger.
Chop the onion. Heat oil or clarified butter in a pan and fry the onion. When they turn pale fry the ginger, garlic, 1 tbsp curry powder, 1 tsp cumin for 1-2 minutes.
Then add the tomatoes and coconut milk and broccoli, simmer gently for about 10 minutes. Add salt and pepper.
Take the melanzani out of the oven, cut them up a bit and let them simmer for about 5 minutes.
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