Eggplant and Tofu Curry

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I Adjusted this recipe to a Thai version. Instead of spinach and Jalapeno I used Thai basil and Thai red pepper and also added 2 tbs of fish sauce, omitted the tomatoes. Came great an tasty!

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As written, this recipe is lacking, but after adding garlic powder, salt and cayenne pepper and cooking down the liquid a bit longer, it was really tasty! We served over rice.

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came great and tasty. i used potatoes instead of rice just for personal preference and it thickened the liquid as well. for me, it made WAY more than 4 servings. 8-10. will make it again! would be good with dunking bread too!

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I really liked this recipe. Couple of things....1. I used regular eggplant because I could not find the asian. 2. I put some sweet paprika in the rice I served it with. 3. I doubled the tomato and reduced the water.

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I really liked the idea of this one and thought I could prove the previous reviews wrong. I have to agree that this ended up being very watery with little dimension flavor aside from pure spice. I even added cornstarch to combat the liquid. I ended up adding a dash of fish sauce to liven up the dish, and it helped a little. I probably won't make this exact dish again. However, it did get me to try cooking eggplant, and I'll do that again for sure.

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This recipe fell short of the tasty, fragrant, dish described. It was very watery. I cooked it down for close to 20 mins, and it still tasted more like water than curry....

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Very tasty and healthy dish, making it was tonnes of fun! It seems like a more advanced recipe but it's hard to mess up. As long as you have the ingredients and the prep work, it takes no time at all! Plus the house smells so fragrant!

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I made this without reading the reviews first, which I never do but... I thought it was a pretty good dish. I would leave out the water and double the cocoanut milk. I think adding more curry would be a good idea too. My family enjoyed it very much but agreed with the cocoanut idea. Not really spicy even with all the fresh ginger and jalapeno. A good one to try.

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Having read other reviews, I altered some things on my first try of this recipe. I added the tofu along with the onion at the very beginning, so it wold crisp up a little bit. I also added double the curry powder, as well as an additional tsp. of cumin. I had no jalapeno peppers, so I substituted a tsp. of sambal oelek (Indonesian chlil sauce. Oh, and lots of salt and pepper! I would have given this five stars if It didn't require these alterations. Very yummy!

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Delicious! I doubled the recipe since I had 5 eggplants and 2 tubs of tofu. The only thing I did not double was the coconut milk (for caloric reasons ONLY I used 1 can and the jalapeno (I used 3/4 since I wanted my kids to eat it and it still turned out nicely spicy - and I LOVE SUPER SPICY!. I also only used about 2/3 cup water. If you thought this recipe was bland, you probably have stale or cheap curry powder.