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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 09, 2012

      Good taste, but I had to add a whole can of lite coconut milk and some broth to get it thin enough to pour over rice. It ended up being too watery. So I will make it again without trying to thin it.

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    • on April 10, 2009

      I loved this - it had a lovely nutty taste to it - like cashews. I could fool my kids with this - never knew it was veg :-))

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2007

      This has an unusual taste, but I liked it. *side note*: I buy my tofu packaged. I open the package, drain the tofu, then put it in an airtight container or ziploc bag and freeze it. When using I thaw it and then drain it in a coliander, pushing on the top to squeeze out extra moisture. When cooked, it has a firm texture almost like meat.

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    Nutritional Facts for Eggplant (Aubergine) Curry

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.1
     
    Calories from Fat 101
    47%
    Total Fat 11.2 g
    17%
    Saturated Fat 5.0 g
    25%
    Cholesterol 7.6 mg
    2%
    Sodium 47.2 mg
    1%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 11.2 g
    45%
    Sugars 8.8 g
    35%
    Protein 11.8 g
    23%

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