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.
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.
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!
Nice, easy recipe. To make it in one dish, cook the eggplant first. Remove it to a paper towel and prepare the sauce in the same pan.
Have made this several times now. I cook with fry light instead of oil. Really easy and quick to make too.
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.
Great taste. Cooked exactly as recipe and will definitely keep as a favourite side dish