Creamy Coconut Eggplant Curry

Ingredients

• 1 medium jalapeño pepper
• 1 large shallot
• 3 cloves garlic
• 1 pound globe eggplant (about 1 medium)
• 3 tablespoons neutral oil, such as vegetable, divided
• 2 teaspoons kosher salt, plus more as needed
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (about 14-ounce) can coconut milk
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup fresh cilantro leaves
• Steamed rice, for serving
• Lime wedges, for serving (optional)

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