I hadn’t made Indian food in a while, since I can’t eat beans or spicy food at the moment. But I’d read that sprouted mung beans were low fodmap and found a recipe for spiced sprouted mung beans in the Indian Vegetarian Cookbook. I wanted to make a vegetable to go with them, so I made this eggplant dish. This is an unusual preparation, as you first steam the eggplant before incorporating it into the rest of the dish. I didn’t like the result. The eggplant tasted watery and didn’t incorporate the flavor of the rest of the dish. I ended up adding some half and half, which improved the taste, but I wouldn’t make this again.