Creamy Coconut Eggplant Curry

Name: Creamy Coconut Eggplant Curry
Ingredients: 1 medium jalapeño pepper; 1 large shallot; 3 cloves garlic; 1 pound globe eggplant (about 1 medium); 3 tablespoons neutral oil, such as vegetable, divided; 2 teaspoons kosher salt, plus more as needed; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 (about 14-ounce) can coconut milk; 1 (14.5-ounce) can diced tomatoes; 1/4 cup fresh cilantro leaves; Steamed rice, for serving; Lime wedges, for serving (optional)