a)Pierce eggplants with fork. Bake eggplants in oven at 400 degrees for roughly 45 minutes or until soft to the touch
b) Cool eggplants, and remove the skin
c) Cut into one inch pieces
Add onion, garlic, ginger, salt, tomato puree, and curry powder to coconut milk. Simmer for about 8 to 10 minutes. Add chopped up eggplant. Cook for 15 minutes.
Serving
Suggestions
Serve with white rice. Serves 4 to 6 people.
Originally Submitted
12/13/2012
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