This exotic Indian recipe is simply yummy. I am sure you'll love it.
This is really a 4+. What a wonderful way to use eggplants! The recipe is easy, if you have the appropriate Indian spices on hand. I would agree with the former reviewer about bumping up the tomato and coconut. My eggplant turned out a bit tough-skinned. I've never cooked eggplant, so I wonder if it would be smart to peel it like a potato or cucumber? With rice, naan, and a salad, this would be a fabulous meal. - 09 Jul 2009 (Review from Allrecipes US | Canada)
Used two eggplants, fried in two batches. Used a small can of green chiles, omitted fenugreek, used onion powder (didn't have kalonji), 2/3 can tomato paste and water, and dried cilantro. Also doubled the coconut milk. Sprinkled with cashews, served over brown rice with naan. My mom dislikes Indian food and she LOVED this!! I was impressed by this recipe myself! Try it, it's delicious!! - 28 Mar 2010 (Review from Allrecipes US | Canada)
Very good, would definitely make again. I doubled the tomatoe puree and the coconut milk because I like these types of recipes a little saucier. Next time, I will probably substitute lamb or chicken for the eggplant for a different twist. - 05 Mar 2009 (Review from Allrecipes US | Canada)