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    You are in: Home / Indian / Curried Eggplant in Tomato Sauce Recipe
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    Curried Eggplant in Tomato Sauce

    Average Rating:

    3 Total Reviews

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    • on October 23, 2013

      Loved it: Simple. Fast. Delicious.<br/>Served with Basmatti rice.<br/>My husband who does not fancy Eggplants repeated the dish twice :)<br/>I did not use chili since I am breastfeeding but I believe it would add an extra kick and be awesome. Instead I used just a little of Cayenne pepper.

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    • on October 14, 2010

      Wonderful! I made this tonight with the eggplant and tomato from my garden. It was so easy and it is delicious. I asked the chef if this can work as a freezer meal and he states that it wil so I am looking forward to stocking my freezer with curry and enjoying aubergines all winter long.
      I did not have all of the spices but I had a good curry paste on hand that contained several of them so I put in about two teaspoons of that. I used tumeric, cumin, cumin seeds, fresh ginger and the curry paste. The sauce is so delicious - the coconut milk makes it very rich.

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    • on July 14, 2009

      Total perfection. Ease of preparation is great- anybody can do this, even the newest novice. It's DELICIOUS. Creamy and sweet and savory and a total sensory marvel. Brian- you've done it again (and I didn't doubt it for a second!). Would like to also say that every cook time is spot on perfect. We did this for our 'veg' night of the week- so good with hot rotis. Thank you a million times over.

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    Nutritional Facts for Curried Eggplant in Tomato Sauce

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.2
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 17.2 g
    Cholesterol 0.0 mg
    Sodium 93.5 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 8.1 g
    Sugars 12.1 g
    Protein 5.1 g

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