Toasted eggplant curry from Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Notes about this recipe

  • Lindalib on September 07, 2013

    This is one of the best eggplant recipes we've used, It was relatively quick and easy to make. There was not a strong eggplant flavor. The amount of curry was just right. We substituted green pepper for jalopeno peppers because that is what we had on hand. It worked well. Also, there's no need to salt the eggplant like in some recipes. The recipe also seemed to be forgiving as to quantities. Measurements I used were approximate.

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