Reviewed: Jul. 9, 2009

This is really a 4+. What a wonderful way to use eggplants! The recipe is easy, if you have the appropriate Indian spices on hand. I would agree with the former reviewer about bumping up the tomato and coconut. My eggplant turned out a bit tough-skinned. I've never cooked eggplant, so I wonder if it would be smart to peel it like a potato or cucumber? With rice, naan, and a salad, this would be a fabulous meal.

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Reviewer:

ranger

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Reviewed: Mar. 5, 2009

Very good, would definitely make again. I doubled the tomatoe puree and the coconut milk because I like these types of recipes a little saucier. Next time, I will probably substitute lamb or chicken for the eggplant for a different twist.

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