helen

Tasty, used juice of 2 limes at the end of cooking as required more acidity for me. Next time I would cut the aubergine into chunks for more consistent cooking.
To use up the remaining sauce I marinated a microwaved aubergine and some cannelini beans in it overnight. Really tasty and I would use microwaved aubergine in the dish again.

Used 2 tablespoons aquafaba instead of egg white & no sweetener. Tasty sprinkled on rice & tofu vegetable stir-fry