Great base recipe. I am always looking for a way to use up eggplant from the garden and this combined one of my favorite veggies with one of my favorite cuisines! I diced up the eggplant (skin intact), salted it, let it drain, and baked on a cookie sheet for 15 minutes. In retrospect, I would forgo draining as the extra liquid was needed. I added a tablespoon of garam masala paste, extra minced garlic, and a teaspoon of fresh grated ginger to the base recipe. I did not use salt other than what I used when I baked the eggplant. I also added the yogurt at the end of cook time, based on recommendations. Really, really delicious! Color, flavor, aroma... this recipe has it all! Thank you!
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Great base recipe. I am always looking for a way to use up eggplant from the garden and this...