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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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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