I tried the recipe as written, and it was savory but bland. I think this recipe would do well with a strong flavored cheese. And I liked other people's suggestions--caramelizing the onions, for example, or adding chopped garlic. I will try this again, but it needs more flavor.

Reviewed On: Nov. 24, 2009

I made this with a couple garlic cloves, shook in some basil, oregano, and cumin, but did not include the cheese. I thought they were mild and ok. Surprisingly, my veggie-averse husband thought they were great!

Reviewed On: Sep. 18, 2009

This will now be by far my favorite recipe for eggplant. I LOVED it! It was very close to excellent restaurant versions of Bengan Bartha--and when you make it yourself it's low in fat :-) I used two medium eggplants and the spices were strong, just right in my opinion. The spices need to be increased if using larger eggplants. Eggplants didn't cook properly when broiled whole, sliced in half and placed skin up on the broiler pan worked better. Also, I only got THREE helpings out of this dish (served with lots of rice) so it's definitely one to be doubled. Raita on top was great.

Reviewed On: Sep. 18, 2009