Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry.
When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer.
Add the water and milk, and bring to a boil. (It starts to thicken.)
Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done.
Story Behind this Recipe
It's an easy curry that you can cook quickly even when you suddenly feel like eating curry in the evening.
You can also microwave the eggplants. Please cook over medium-high heat for the whole recipe. Butter + flour + liquid can be a substitute for a pre-made roux, and it will thicken even without the curry roux.