The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out.

Reviewed On: Mar. 11, 2009

This recipe works! It is moist and delicious and never, EVER last more than a day in my household of 2 adults and 1 preschooler :) I took the suggestion of other reviewers and substituted 1/2 cup of unsweetened apple sauce for oil but added 1 tablespoon of olive oil - the bread was not as moist without that one tblsp of oil. Also, I always substitute plain yogurt for buttermilk - works just fine. Love this recipe and we end up making batch almost everyweek.

Reviewed On: Mar. 3, 2009

The chips were edible but didn't stand out. The recipe didn't mention exactly how to cut the pita pockets, so i made them two ways: 1. slit the pockets in half and then cut it into 8 wedges 2. Just cut it into 8 wedges. I felt the second option worked better, but it took a little more than 15 minutes at 400F and i turned it over once. Next time I will try increase flavor by adding some chilli powder to the recipe. Will have to work around this recipe a bit to make it more interesting

Reviewed On: Feb. 13, 2009