Eggplant Curry Recipe
Cut round slices of eggplant. Remove the outer rind, dip each slice in
batter and fry.
Make the curry sauce in the usual way. When it thickens, carefully put
in the eggplant; simmer gently together until the vegetables are well
cooked. This is excellent made with half-ripe tomatoes. In each case it
is a fine meat substitute. Always serve with rice.
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