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Average Rating:
Total Reviews: 7
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By patrishaoneill
on February 22, 2013
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Wow, what a great way to eat egg plant. And the sauce ... mahvelous! I love Indian food made in my own kitchen. It is miles better than restaurant food. Everyone I served this dish to raved about it; I am a kitchen rock star today!
By ADHDdancer
on July 24, 2012
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I just started this Gluten free diet and this will definitely help me loose weight. The one thing that me and my dad forgot was to use a non-stick skillet but we corrected our mistake. My dad said that the pea sauce need more salt but once he had it with the eggplant it tasted amazing with the yogurt. We used Greek yogurt instead of the normal kind. All in all this this was a really good recipe and will probably be making it again in the future.
By bellydancinmama
on January 15, 2012
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Overall really tasty dish. I did have to turn the heat down on the oil to medium low to make sure that the eggplant cooked all the way, which Bal mentions in her directions. I also had to add almost 1/2 cup of water to the batter, it was really thick. The green pea sauce needed some zing so we added some chili powder. I like this recipe because my son and I both have food allergies and we could eat everything in this dish. Thanks Bal!
By Nancyrog
Bryan, TX
on January 08, 2012
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I really loved this recipe. It was easy and the slices were crispy and golden. The pea sauce was unique and very good
By DavisSalinas
South Texas
on January 03, 2012
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Make sure you cook the eggplant at a good hot and slice it thin - my temp was too low and the slices too thick - the bitterness of undercooked eggplant threw off what could have been a great dish.
By aandrews316
NC
on January 03, 2012
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This dish just didn't hit the right notes with me. The spice blend was too strong for me. I like strong flavors, but with the addition of 1 Tbsp garam masala, it just made it too strong and you couldn't enjoy the fresh pea dip because the breading just overwhelmed all other flavors. The garam masala also made it taste too cinnamoney/clovey and I prefer those spices in sweet dishes. The pea dipping sauce I think I would prefer warmed. If you reduce the garam masala or leave out altogether, I think I would've greatly enjoyed this dish.
By mairzydotes
rockford, IL
on July 14, 2011
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This was very good. I used zuchini instead of eggplant and baked instead of pan frying and it was delicious. Always looking for new ways to prepare zuchini and this is a keeper. Loved the spice blend.