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This is a very nice side dish to accompany any Indian meal or you can have it on its own like I did for my lunch. One thing I would say is you must like eggplant to like this I love eggplant and you do get a lot of the lemon tang. I make a dish very similar to this recipe393169 but is made with mushrooms and at the end of cooking you sprinkle with some besan flour (chickpea) I think this would be great with some flour to thicken the wee bit sauce that you get in the bottom of your wok. I did like this and will be using this recipe when I make our Saturday night curry as a side dish it will fit in nicely. Thank you for posting. Made for a rainbow of colour the diabetic forum March 2011.

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Tea Jenny March 07, 2011

This gives the eggplant such a great flavor. All the warm spices are definately a compliment to the taste of the eggplant. I'll be using this recipe again!

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caramia23us November 19, 2010

This is a great way to enjoy those baby eggplants. The flavor is excellent and it's super esy to make, too. I simmered for th 15 minutes and covered the skillet after each addition of lemon water so it wouldn't dry out. Wonderful! Thanx for sharing.

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*Parsley* January 07, 2009

Excellent recipe. Only had one large eggplant so added some capsicums and pumpkin to the mix which also worked well with the suggested spices.

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Missy Wombat June 12, 2006
Spicy Stir-Fried Eggplant (Aubergine)