Prepare the eggplant by peeling it completely.
Slice it lengthwise into 1-inch / 2. 5 cm wide strips, about ½-inch / 1. 25 cm thick.
Then, cut these long strips into bite-sized 2-inch / 5 cm pieces.
In a medium saucepan, bring the vegetable broth or water to a simmer.
Add the eggplant pieces and cook for about 15 minutes, or until they are just fork-tender but not falling apart.
Drain the eggplant thoroughly in a colander and set aside.
While the eggplant cooks, prepare your spice paste.
In a small bowl, combine the ground coriander, salt, black pepper, cayenne pepper, minced ginger, and fresh lemon juice.
Stir everything together until it forms a smooth, fragrant paste.
Melt the butter or ghee in a large skillet over medium-high heat.
Add the drained eggplant pieces and sauté for 5 minutes, tossing constantly to get a light golden color on all sides.
Reduce the heat to medium, add the spice paste to the skillet, and continue to cook for 10 to 15 minutes.
Stir frequently, ensuring each piece of eggplant is beautifully coated and the mixture becomes nearly dry.
Once done, transfer it to a serving dish, garnish generously with fresh chopped cilantro or chives, and serve immediately.
