Eggplant curry vegetables

For 4 people
2 round aubergines
3 spring onions
3 carrots
100 g of green beans
2 tablespoons of chopped tomatoes, cubed
1 tbsp curry
150 ml coconut milk
2 cm fresh ginger root
2-3 sprigs of cilantro
extra virgin olive oil
Salt

Wash the eggplants, cut them in half and, with a sharp knife, cut the flesh with cross-cuts.
Heat 3 tablespoons oil in a nonstick skillet, combine the Eggplant with the cut side down and cook over medium heat for 3-4 minutes.
Turn and continue cooking for another 3-4 minutes, then put them on a cutting board to cool.
Picks up the pulp with a knife, without breaking the skin and the inside room.
Pela carrots, green beans and peeling the onions.
Wash the vegetables and dry them.
Cut the carrots in half, the green beans into pieces on the bias and spring onions into thin slices.
Peel the ginger and grattugialo with a grater medium.
Heat four tablespoons of oil in a pan, add the ginger and, when it starts to fry, curry; tostalo for a few seconds, stirring constantly, then add the vegetables, tomatoes and aubergines pulp.
Merge a pinch of salt and cook on medium heat for 4-5 minutes, stirring often.
Pour the coconut milk and, after 2 minutes, turn it off.
Inside the "shells" of Eggplant with vegetables, transfer them in an ovenproof dish and b with the cooking liquid remained.
Before serving, put for 5 minutes in a preheated oven at 130° c.
Meanwhile, wash the cilantro, dry it, fragmenting the leaves and eventually deploy patches on vegetables.