This simple recipe combines the traditional Indian flavours of aubergine, tomatoes, onions and coriander. This is excellent served with rice and dal.
This is a good, easy recipe to use up eggplant. In an attempt to keep this low-fat, I did not add the clarified butter. I cooked the onions and tomatoes with Pam butter flavored spray, added garlic and a bit of salt. I also used much more spice than called for. Served it over brown rice and it really was tasty and very healthy. The leftovers were even better. - 02 May 2007 (Review from Allrecipes US | Canada)
This is so simple, delicious and easy to make. I didn't bake the eggplant, I just sauteed it with the onions and I used safflower oil instead of clarified butter. I added the fresh tomatoes very close to the end of cooking and just cooked them very lightly so they gave a little texture to the dish. I also used 5 really heaped teaspoons of cilantro seeds and ground them lightly so they were very pungent. Thank you for this recipe I'll definitely make it again. - 15 Jan 2007 (Review from Allrecipes US | Canada)
Absolutley faboulous receipe!!!!! Worth a try and not a lot of prep involved. Beautifull! - 21 Aug 2002 (Review from Allrecipes US | Canada)