Friday, June 29, 2018
When cooked, eggplants soften turning creamy in the center. Greek yogurt combined with coconut milk makes a smooth and creamy sauce made even more delicious with a pungent touch of mustard paste and tang that is provided by the tomatoes. Green chilies serve to spice up this dish so use as much as you can handle.
If eggplants are not your thing, substitute them for thick slices of tofu or fish (for non-vegetarians), and use this same sauce to mound over a hot and steamy bed of rice. It makes for a delicious and satisfying meal that is hard to forget!