This innovative dish marries Indian peanut curry with Chinese schezwan flavors. The eggplants are roasted to smoky perfection before being simmered in the sauce. Mumbai's fusion restaurants created this to cater to adventurous diners. The peanuts provide plant-based protein and creaminess. Some versions include coconut milk for richer texture. The schezwan sauce adds numbing heat from Sichuan peppercorns. Nutritionists appreciate the combination of healthy fats from peanuts and fiber from eggplant. Served with steamed rice or noodles, it represents how global flavors are being creatively combined in modern Indian cuisine.