9 Reviews

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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Hawthorne January 05, 2009

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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ChefDebs August 23, 2008

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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Baz October 03, 2012

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.

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nnwltrs1219_11515520 May 18, 2015

Have made this several times now. I cook with fry light instead of oil. Really easy and quick to make too.

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Anonymous April 13, 2015

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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ftepper May 15, 2014

Great recipe! Has made it in our menu rotation. Brought the leftovers for lunch and shared with my colleague and amongst her appreciating comments, she said "10 out of 10!". Here are my notes if it helps someone: I doubled the recipe. Sprinkled salt liberally, as advised, over the raw eggplants. Stuck to a good half tsp salt, adjusting ever so slightly as needed. Key is to proper brown the onions (not golden and not burnt either!) Also, proper brown the raw eggplants before adding to salt. And let cook over low heat until completely softened (took me about half hour or thereabouts). Used ½ tsp red chili instead of cayenne pepper and 1 ¼ tsp mustard seeds. Maintained ¾ tsp turmeric and used ½ tsp garam masala with an additional ¼ towards the end (when adding salt and lemon juice). Doubled onions, tomato paste, garlic, doubled and used 1.5 tsp ginger.

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Midnightfall January 07, 2016

Great taste. Cooked exactly as recipe and will definitely keep as a favourite side dish

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Ian S. June 18, 2015
Brinjal (Eggplant) Curry