Preheat oven 200°C/180°C (fan-forced) and line a baking tray with baking paper. Add eggplant and drizzle over sesame oil and salt. Bake 20-25 minutes, turning eggplant over halfway. Set aside

Heat vegetable oil in a large pan or wok over medium-high heat. Add spice mix and cook for 5 seconds

Add onion and cook for 3 minutes or until just softened. Add broccoli and mushrooms and cook for a further few minutes

Stir in curry paste and coconut milk sachet along with ½ cup of water. Reduce heat to medium and bring to a simmer. Add roasted eggplant, toss to coat and simmer for 3-5 minutes or until sauce has thickened

Garnish with sliced red chilli and coriander and serve immediately with steamed rice and lime wedges