Cut the eggplant into cubes, soak in salted water for 30 minutes, then drain the water, rinse and let the excess liquid drain.
Finely chop the onion and grate the carrots.
Heat the vegetable oil in a frying pan and send the onions and carrots to fry over low heat. Do not forget to mix periodically.
Once the carrots are soft, add the eggplant. Stir and continue to fry the vegetables over low heat.
As soon as the eggplant changes color and becomes slightly soft, add the well-washed rice, removing the water as much as possible.
Mix thoroughly. Continue to fry the rice and vegetables, stirring every 2-3 minutes. Rice should become dry, amber.
Season with salt and black pepper and add curry. Stir.
Add the garlic cloves.
Pour in cold water, cover the pan with a lid and leave on a low heat.
Cook under the lid until the liquid is completely evaporated, in the process, mix a couple of times and adjust the taste for salt/pepper. The rice turns out to be crumbly, fragrant, and bright.