Reviewed: May 14, 2009

Great dish! I didn't have mustard seeds or caraway seeds at hand, but it still turned out great. Will definitely make it again, perhaps without potatoes.

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Reviewer:

Rana

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 24, 2008

This recipe has great flavors, but the eggplant gets very squishy, giving the dish a weird texture. We're having trouble getting ourselves to eat the leftovers.

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Reviewer:

JordanHilarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Redwood City, California, USA

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Reviewed: Oct. 25, 2007

This was such a hit with my boyfriend that his eyes lit up at the first bite! I decreased the amount of oil and substituted 1 tsp of ground mustard (added with the other spices) for the seeds. I also only had about half of the garam masala and caraway seeds on hand. But it was delicious anyway!!

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Reviewed: May 10, 2007

Followed this recipe exactly and it was DELICIOUS! im of indian heritage but had never made anything with eggplant before..but my husband asked me to make this...was happy to find the recipe here and he was raving about the taste. so that is proof that it was good-cause he's a good cook himself. tastes best with some fresh whole wheat chappatis and so healthy too! yum! thanks!

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Reviewer:

yams

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: Dec. 1, 2006

Loved it! I used the small Indian eggplants. I served this to Indian guests and was told that the flavor tasted very authentic. Try it!

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Reviewer:

Tracy

Cooking Level: Expert

Home Town: Groton, Massachusetts, USA

Living In: Belmont, Massachusetts, USA

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Reviewed: Jun. 20, 2006

I saved the dish eventually, but I had to doctor it soo much, it wasn't recognizable from the original recipe. Sorry, but I'll find another recipe next time.

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