Recipe: Eggplant Potato Subjee Author: Bhavani Jaroff, iEat Green Ingredients ¼ cup coconut oil 2 tablespoon peeled, finely chopped fresh ginger root 1 tablespoon finely chopped garlic 1 onion, chopped or sliced 2 teaspoons salt 2 teaspoon ground cumin 1 teaspoon curry powder 5 long Japanese eggplants and 1 Italian eggplant, cut into cubes