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About this recipe:
This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.
Next time, I will prick the Aubergine before putting it in to roast, after 20mins the Aubergine exploded and blew the cooker door open.
- 19 Apr 2010
just a wee hint, I would cut the eggplant into chunks before roasting as I too have experienced them exploding, albeit within the oven
- 09 Jan 2012
I added a couple of quartered hard boiled eggs ten minutes before the end, along with an extra tomato (or two) so that there was plenty of juice for the egg to soak up. I too added tsp of garam masala.
- 29 Jan 2011
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