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Eggplant Curry

(Curry.) - (The Khaki Kook Book)







Cut round slices of eggplant. Remove the outer rind, dip each slice in

batter and fry.



Make the curry sauce in the usual way. When it thickens, carefully put

in the eggplant; simmer gently together until the vegetables are well

cooked. This is excellent made with half-ripe tomatoes. In each case it

is a fine meat substitute. Always serve with rice.











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