4 Reviews

Was this supposed to be incredibly hot and spicy?! I like things hot, but I could barely handle this one!! I skipped the oil, and used soy milk, Splenda, and vinegar. I didn't exceed the listed amount of red pepper, so I can't figure out why this dish turned out so unbearably hot... I love eggplant, but it was so spicy that I couldn't even tell that I was eating eggplant! Thanks for posting.

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brokenburner October 05, 2009

A good basic recipe, easy to make, tasty, and quick! I like my curries a little more watery though, so I augmented the levels of coconut milk as I went along. I added cilantro and green beans as well, which gave it more of an asian feel. All in all, a good recipe! Thanks for sharing it.

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Stinah April 23, 2009

pretty good and doesn't require a ton of ingredients. Just add to rice with bragg (liquid aminos)

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natalierose520 February 15, 2009

Nice and spicy and easy to make! This is a wonderful way to use your garden's eggplant when you're tired of the typical eggplant dishes. I used the coconut milk and it made it the dish thick and tasty. I sprinkled the finished dish with fresh cilantro leaves. Pretty and delicious! Thanx for the recipe!

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*Parsley* August 15, 2008
Eggplant Curry