It's simply yummy - this is an Indian aubergine recipe. I am sure you'll love it.
Kalonji (nigella seeds) are also called onion seeds because of their flavour, and are found in Asian shops in small packets. These small, pointy black seeds are from a flower related to the garden flower love-in-a-mist.
This is a killer recipe. At one chilli, it has just the right amount of heat. The aubergine is creamy and succulent, and the fresh coriander to finish gives a nice fresh finish and cuts through the creamy nature of the coconut. I am sure it's going to be even better tomorrow. - 17 Oct 2016
This went down so well, doggie backs were taken away - 16 Apr 2016
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. - 09 Jul 2009 (Review from Allrecipes US | Canada)