Stir-fried aubergines with tomato and Parmesan sauce from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe (page 27) by Madhur Jaffrey

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Notes about this recipe

  • Jane on August 23, 2011

    I didn't love this and I think it may be that I don't really like the texture of fried eggplant. It soaks up so much oil and I didn't manage to get it to brown very well. For the temperature to be high enough to brown the eggplant slices, the garlic was going to be burning. Then adding the water and cooking it gently made the slices be very soggy. I liked the concept though so I will try it again with zucchini as I think that would be more my cup of tea.

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