Cut the aubergines into pieces and roast in the oven at 200°C for 15 minutes (see picture above). Meanwhile chop the onion, peel the ginger and chop finely together with the garlic. Wash the coriander and chop finely as well.
Heat olive oil in a deep frying pan or wok. Sauté the onions and garlic over medium heat until golden brown. Mix in the spices (Garam masala, turmeric and paprika powder and continue to cook briefly. Add the coriander, chickpeas and tomato paste and continue cooking for another 3-5 minutes. Add the oven-roasted aubergines, red curry paste, coconut milk and 150ml water. Let the ingredients simmer for about 5 minutes.
Season curry with soy sauce, juice of half a lime, salt and pepper. Then add curry with chili as desired and if necessary with a little more water.
Serve curry with rice, naan bread or potatoes. Garnish with some coriander, black sesame or slices of lime.