Indian curried eggplant (Brinjal kari) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 245) by Gil Marks

  • spinach
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for peanut oil, and basil for oregano.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil, and basil for oregano.

  • LFL on February 05, 2021

    1.5 stars. The oregano among the ingredients intrigued me. It’s probably not at all authentic but I thought it might be interesting to taste. I decided to double the recipe and freeze some which was clearly a mistake since a single recipe makes enough to feed an army. The serving sizes are huge. I chose to pressure cook it and had to sauté a lot to get the ingredients below the max fill line. I drained a lot of the liquid out (there was so much of it) and puréed the rest (the spinach, cilantro and chickpeas had not been added yet; it was soupy ratatouille with a hint of Indian) to get a good consistency. We put all the chickpeas in a huge bowl, then added the rest in, because it would never have all fit even in our biggest pot. I had to adjust the spices a lot. Partly because a lot of them had been drained with the liquid but also because the flavor profile was not all that good. I added cinnamon, coriander and a bit of agave and garlic powder. It improved but still disappointed.

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