Very good recipe. I had to make a few alterations. I did not have coconut milk, tomato puree, green chile pepper, or kalonji. I also added 1 pound of tofu and 1 cup of black beans. I friend the eggplant and tofu in coconut oil until golden, proceeded with the recipe as directed substituting 1 green pepper (for the green chile), 2 cans of tomato sauce, and almond milk. I added the black beans when I returned the eggplant to the mixture. I served over rice. I will be making this again. One note, this is a milder dish (keeping in mind I did not use a chile). If you like a very spicy dish you may want to make a few adjustments.
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Very good recipe. I had to make a few alterations. I did not have coconut milk, tomato puree,...