I really liked the flavor of this dish. I removed the skin and pureed the eggplant in the blender with a tiny bit of water after baking. I also had some Indian spices on hand so I doubled the curry powder (2T) and added 1t garam masala, 1t tumeric, and about 1/4t cayenne pepper. I also had a tiny bit of shredded chicken in the freezer so I put that in too. I cooked the jalapeno with the onion at the beginning and put in the yogurt at the very end. I didn't have any problem with it burning, but I also didn't cook it on very high heat as directed. I added about three small tomatoes and they helped to hydrate the dish. The result was great, though I might leave out the chicken next time!

Reviewed On: Sep. 18, 2009

Very moist and delicious! I completely omitted the milk as suggested and made everything else just as directed (including the glaze). It was amazing! I also didn't have a bundt pan so I made it in two large loaves.

Reviewed On: Sep. 18, 2009

Interesting recipe how it actually pushes the lid off the pot. I was quite surprised. It turned out very tasty! I'll try will less oil and butter next time.

Reviewed On: Mar. 27, 2009