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1/1 Photo of Eggplant (Aubergine) -Spinach Curry
This curry is an adaptation of a recipe I found posted on several different websites. When I first served this dish, people commented on its professional, restaurant-like quality. However, the original version called for a lot of butter, so I played with the ingredients and preparation until I found what worked best for me. Instead of steaming the eggplant cubes, you can sauté them in 1/4 cup of ghee until they turn golden, but I prefer this less fatty version.
Units: US | Metric
Serving Size: 1 (265 g)
Servings Per Recipe: 5
The following items or measurements are not included: