Instructions

1. Prepare the following, placing them all in the same medium bowl: Dice 1 medium yellow onion. Trim and halve mince 2 serrano peppers lengthwise. Cut out and remove the seeds and membranes, then finely chop the peppers. Peel and finely chop a 1-inch piece ginger (about 1 tablespoon). Finely chop 2 garlic cloves.
2. Coarsely grind 3 tablespoons unsalted dry-roasted peanuts in a mortar or pestle or spice grinder. Transfer to a small bowl. Coarsely grind 1/4 teaspoon coriander seeds and 1/4 teaspoon fennel seeds together.
3. Heat 1 tablespoon of the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add the fennel and coriander and sauté until fragrant and the spices start popping, about 30 seconds. Add the onion mixture and sauté until the onion is translucent, 2 to 3 minutes. Add 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Cook until the onion is softened but not browned, 3 to 4 minutes.
4. Add the ground peanuts and mix until well combined. Add 2 tablespoons water and stir to combine. The mixture should be thick and almost like a paste, not runny, but add more water a tablespoon at a time as needed. Cook until very soft, 2 to 4 minutes. Taste and season with more kosher salt if needed. Transfer to a bowl and let cool to room temperature. Reserve the skillet.
5. Prepare 6 baby eggplants for stuffing. Using a sharp paring knife, make four slits in the bottom of each eggplant, going about halfway up the eggplant, to create an “X.” Using your fingers, gently stuff about half the filling into the eggplants. Reserve the remaining filling.
6. Wipe out the skillet with a wet paper towel. Place the skillet over high heat. Add the remaining 1 tablespoon neutral oil and the stuffed eggplants. Sear until darkened, blistered, and knife tender, 5 to 7 minutes per side. Transfer to a clean plate.
7. Wipe out the skillet. Heat 1 tablespoon neutral oil in the skillet over medium heat until shimmering. Add 1/4 teaspoon coriander seeds and 1/4 teaspoon fennel seeds, and cook until fragrant, about 30 seconds. Add the reserved eggplant stuffing and sauté for about 2 minutes.
8. Add 1/2 cup peanut butter, 1/2 teaspoon ground turmeric, and 1/4 teaspoon chili powder. Stir to combine and cook 1 minute. Add 1 cup water, 1 teaspoon jaggery, a pinch of kosher salt, and a few grinds of black pepper. Reduce the heat to low and simmer until thickened into a saucy consistency, adding more water a tablespoon at a time as needed. The consistency should be smooth with some texture. Remove from the heat. Squeeze in the juice from 1/4 lemon. Taste and season with more kosher salt as needed.
9. Pick the leaves from 3 of the Thai basil sprigs and coarsely chop. Add the eggplant to the sauce and stir to combine. Nestle the stuffed eggplants into the sauce. Cover and simmer over low heat until the eggplants are fork tender, 8 to 10 minutes. Meanwhile, fry the basil.
10. Add enough neutral oil to a small saucepan to come 1-inch up the sides. Heat over medium-high heat until it has ripples and is shimmering. Meanwhile, pick the leaves from the remaining 2 Thai basil sprigs. Pat them dry with paper towels. Line a small plate with paper towels.
11. Add the basil to the hot oil, reduce the heat to medium, and fry the basil until darkened and crisp, about 30 seconds on each side. Transfer to the paper towel–lined plate and immediately sprinkle with a pinch of kosher salt.
12. When the eggplants are ready, drizzle with 2 tablespoons coconut cream and top with the fried basil leaves. Serve over rice or with naan or roti.