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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.
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.
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.
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!