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6 Reviews
alacarte
November 19, 2021
I'd suggest doing the initial searing with more olive oil. I used a cast iron dutch oven as indicated, and, alas, the eggplant not only browned but stuck to the bottom and burned. I will make this again and pay more attention to the eggplant. I also used about 1/2 the coconut milk which was plenty.
Erin
September 20, 2021
We made this with double the eggplant and added a can of chickpeas, since as RavensFeast pointed out, this makes quite a bit of extra sauce. Very silky and tasty!
RavensFeast
June 6, 2020
What a great recipe! We doubled it and used a bit less coconut milk (otherwise it would have been more like a soup). Garnished w/ fresh dill, basil and cilantro. So quick and easy to make - a great weeknight dinner. We will make this again for sure.
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