Curry eggplant caps

The eggplant is nutritious, therapeutic and delicious, but many people think that the eggplant is better fed than oil. The same is true of reality, as we have a popular saying here that proves: "Poor pickles, rich eggplant." It's about the cuisine without meat, eggs, seafood, and so on. And the eggplants, on the contrary, have to be rich to be delicious. Actually, it's not so hard to make eggplants feel rich. Do you like the smell of curry, and if you like, make a curry curry lid for cooking, fast, delicious and nutritious. It's all about Indian curry chicken. It's a simple thing to cook with curry powder, make eggplants, and have some of my favorite pastries. I use mushrooms, carrots, onions, and make them available on rice。

Recipe Recommendations

rice 100g
eggplant 250g
olive oil appropriate amount
salt appropriate amount
mushrooms appropriate amount
carrots appropriate amount
onion appropriate amount
curry powder appropriate amount

curry
other
half an hour
ordinary

Steps for Curry eggplant caps

The eggplants are rinse-cleaned and cut, two-and-three minutes in the microwave box

Mushrooms, carrots, onions washed clean

Mushrooms, carrots, onions cut to pieces

Pick up the onion and smell the onion

With curry and eggplant

The mushrooms and carrots are even in the pot

Food is ready, salted, even。

Put rice on the plate。

It's good to have curry。