Preheat oven to 375 degrees.
Heat 4 tablespoons of olive oil in a large skillet.
When hot add diced eggplant. Saute eggplant on medium heat for 8-10 minutes until the eggplant softens, and starts to caramelize.
Add diced jalapeno, garlic, ginger, salt, cumin, and coriander.
Saute on medium-low until the vegetables are cooked through, and spices have bloomed.
Remove from heat, and set aside to cool.
Once cool, place eggplant mixture in a food processor with cilantro and cashew butter. Pulse 3-4 times then scrape down the sides.
Add 1/3 cup of breadcrumbs, and pulse again. Repeat until the breadcrumbs are incorporated, and the kofta mixture comes together.
Before rolling out the kofta meatballs pour some oil out into a bowl, and coat hands to make forming the balls easier.
Use a large spoon or ice cream scoop to form the meatballs, and place on a baking sheet. Re-oil hands after every 2 meatballs. You will have around 16 meatballs.
Bake for 25-30 minutes until meatballs are golden brown and crispy on the outside. Set aside to cool for a few minutes before removing from tray.
Heat Coconut Korma Indian Simmer Sauce in a large skillet. Place eggplant kofta in sauce right before serving. Garnish with toasted coconut and chopped cilantro.