Clean and peel the onion. Cut in to a medium dice. Set aside.

Clean the garlic and mince coarsely. Set aside.

Cut the eggplant into 1-inch cubes. Set aside.

Preheat the Staub braiser slowly to medium-high heat. Add vegetable oil.

Add onions and sauté until they start to brown.

Add eggplant and garlic and sauté 10 minutes or until tender, stirring occasionally.

Add coconut cream, yellow curry paste and fish sauce.

Cover with lid and cook until the eggplant is nice and soft.

Wash and clean the scallions. Using a Chef’s knife slice as thin as possible. Set aside.

Coarsely chop the peanuts. Set aside.

Taste the eggplant and season with salt and pepper to liking.

Finish with chopped peanuts and garnish with sliced scallions.