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    You are in: Home / Recipes / Brinjal (Eggplant) Curry Recipe
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    Brinjal (Eggplant) Curry

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 05, 2009

      Yummy, yummy! I made this pretty much as written - except I used fresh chillies instead of cayenne, and to cut down on washing up I browned the aubergine in the same pan that I later used to make the sauce.

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    • on August 23, 2008

      This was so very good, the addition of the mustard seeds really added to the overall flavour. I used fresh hot peppers in lieu of the cayenne, and also threw in some tomatoes.

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    • on May 15, 2014

      I've made this twice now, and I think it's quickly becoming a favorite. This second time, I didn't want to turn on the oven because it's hot outside, so I microwaved the cubed eggplant for 5 minutes (along with a carrot) to get the cooking started on it, then browned the vegetables in the same pan that I used to make the sauce.

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    • on October 03, 2012

      Very tasty! I had a large eggplant so doubled the spice ingredients. I also sliced the eggplant instead of cubing and cooked them first on a griddle pan - looks good (see the picture I posted) and cooks quicker. I also threw in a can of diced tomatoes and 2 fresh tomatoes sliced into eighths, as suggested in some other eggplant curry recipes. Worked well!

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    • on January 24, 2010

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    Nutritional Facts for Brinjal (Eggplant) Curry

    Serving Size: 1 (114 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.3
     
    Calories from Fat 95
    69%
    Total Fat 10.5 g
    16%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 2061.5 mg
    85%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.9 g
    15%
    Protein 1.7 g
    3%

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