So glad to hear you all enjoyed it!

Both said it was beautiful so next time I’m going to make loads of it.

So glad to hear you enjoyed! (And as a side note, it's been a while since I was in Mull now but I still remember it fondly!)

Glad to hear you enjoyed! The vegetable oil is more the relative amount - traditionally this would use a lot. And while I use olive oil in a lot of other dishes, it's just not a part of Indian cooking (though obviously you can substitute if you prefer). Glad to hear it worked out well. And yes, you can absolutely batch-roast spices. I just recommend not doing too large an amount, unless you use a lot, and not grinding until you need to help them have the most flavor.

Have made this recipe twice and it worked well. Used double quantities of olive oil as the stated amount left my eggplant too dry, and tried coconut sugar for the first time.

As a tip, I dry roasted batches of mustard and cumin seeds so that they were ready to go, rather than doing one teaspoon at a time.

All in all, a great success - thanks for posting!

Thank you. So I use a bit less oil than might be typical here so it may not keep as long stored at room temperature. But yes, hot water bathing will help preserve it longer unopened.

That's unfortunate - so it can be the eggplant themselves, sometimes if they are less fresh they are more likely to be bitter, if you can try to go for younger/smaller and fresh. Then yes, maybe leave them slightly longer after salting to draw out more bitterness. The other thing is that often the more bitter parts are the seeds and the skin, so you could partly peel the eggplant and try to remove some of the seeds. Hope you have luck on that next time, and glad you enjoyed otherwise!

So it's on the estimation of having around 10 servings, so 1/10 of the overall quantity. These are, though, just an estimate.

I have to say ours never gets a chance to last that long! So if you go through proper canning technique, it would keep sealed as long as a tomato sauce, for example, (so a few months) but similarly, once open, it will need to be used more quickly - maybe a week, possibly more but I am not completely sure. This recipe uses less sugar than some which would additionally act as a preservative to keep it open longer.

I'm so glad you enjoyed it! I'd imagine it probably is healthier than bought, and glad you preferred the taste, but if nothing else there's something special about making it yourself.

Thanks so much Julianna!

Thanks Suzanne, happy FF to you too!

Thanks Mollie, it's so tasty!

Mollie

Thanks Julie, I agree so many favorite dishes are actually quite easy and this is in that category. And so glad you enjoy trying so many different cuisines now, it's a wonderful thing to learn different styles of food I think.

Thanks Cindy, yes I can see it working as a dip too. Hope you give it a try!

What a shame, Sarah, but this is a good excuse to buy one 🙂

What a shame, Sarah, but it's a good excuse to buy one 🙂

Thanks Julie, it's one I grew up with so never really thought about being unusual, but it's certainly really tasty.

Thanks Monica, hope you enjoy it - how handy to have lots of eggplant!

Thanks Tammi. I can understand eggplant can be a bit tricky to like, but hopefully the tasty flavors in here might help make it a bit easier to like!

Thanks Constance, it has great flavors and while it naturally goes with Indian food, I think it would be great with other things too.