The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 15, 2009
This was good enough, but not great. It had far more onion than eggplant, and came out dry instead of saucy. If I was going to make it again, I would increase the eggplant, and leave the eggplant peel on. I would also reduce the time on high heat at the end, maybe adding some liquid.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 14, 2009
I just made this, and it was excellent! I was able to find the ginger garlic paste in the Asian foods section of the grocery store. I served it over steamed rice. Delicious! I would recommend using a non-stick saucepan to cook this in. I didn't, and I've got a bunch of food stuck to my pan now. Also, I may add another jalapeno pepper next time to increase the heat.
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Cooking Level: Intermediate

Living In: Bainbridge Island, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 6, 2009
This is excellent! Prior to this I'd thought the only way I liked eggplant was in Eggplant Parmesan. Will definitely make it again in the future. Love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 27, 2009
Delicious, although I feel like it was missing something. But it went really well with a spicy chickpea curry and basmati rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 26, 2009
This was good. I cut my eggplant in half and cooked for 15 minutes. Next time I will start checking at 10 minutes b/c I'd like it to be a bit firmer. The cilantro is really key because it brightens up the flavors and adds another layer. If you don't have or don't care for cilantro try subbing flat leaf parsley or a squeeze of lemon juice. I served this as a main dish with brown rice and naan. 2 servings of the curry plus one serving of riche and half a peice of store bought naan added up to 620 calories. Was a filling meal that I will definitely make again. Next time I will serve with a grilled chicken breast or maybe shrimp.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 16, 2009
This was a simple enough recipe and I enjoy the flavors (especially the next day once they've had a chance to fuse). I may have overcooked the eggplant however, because I found the dish a bit lacking in texture. Making sure you don't overcook the eggplant is key for this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 16, 2009
This was so delicious!! My husband, who hates eggplant, even admitted it was tastey. I used canned chopped jalapeno instead of fresh, and that added some great kick. I am adding this to my weekly rotation.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 13, 2009
Absolutely delicious! We didn't need to make any changes. Just served it over some rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 11, 2009
This is wonderful. I was looking for a main dish alternative to baba ganooj, and this is so much better. Very forgiving recipe: I forgot the garlic-ginger business and served yogurt on the side. I am going back for seconds now, and not waiting for my family to come home!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 9, 2009
This was good! I did not give it five stars because I found it slightly bland. Next time I'll add more salt and hot pepper.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 3, 2009
Fool-proof and one of the most delicious curries I've had in ages. Served with Raita, Mango chutney and Naan. SOOOOO GOOD!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 28, 2009
Pretty good but could have had a fuller flavor - maybe because I used curry powder that had been sitting in the cupboard for a long time? I will try again with fresher curry powder or garam masala as other reviewers have suggested. Also I stupidly forgot to poke holes in the eggplant before sticking it in the oven and it exploded! hee hee, rookie mistake...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 26, 2009
This recipe changes its flavor over the days and turns from decent to great! I added half a pound of ground Turkey and used Turmeric Powder instead of Garam Masala. When I cooked it me and my roommates gave it 4 stars, because the spices had not gone through the eggplant and it didn't taste that exciting. Than I had leftovers after 2 days and it was amazing! All the spices and flavors hat blended together and it was fantastic! Knowing this I will definitely make it again, since it's a dish that you can easily prepare ahead and by the time you eat it, it's a delight! Also, I found that the turkey gave it a rounder taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 22, 2009
I omitted the ginger because my husband does not like ginger and added only minced garlic. It was still very good a flavorful. Will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 19, 2009
Followed recipe to the letter and the whole family loved it! This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 18, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 17, 2009
This was great. Cooked eggplant for 20 minutes. Did not peel. Scored it like a mango and push the flesh out...then cut the chunks off like you would a mango.
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Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 15, 2009
Loved it, I peeled the eggplant and cubed it before baking to shave off some time but over all easy recipe and turned out really good. I eyed the spices vs. measured thought because I didnt feel like it was going to be spicy enough but it was very spicy :) I think next time I will measure and adjust based on our desire for hotness as a prefect this one.
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Cooking Level: Expert

Home Town: Flint, Michigan, USA
Living In: Brighton, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 25, 2009
I made this and it was delicious. I didn't make any changes. If you love eggplant and you like Indian food, this dish will be a hit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 22, 2009
I found this recipe online when trying to figure out what to do with the eggplant we received from a local farmer's market. My husband doesn't like vegetables, but he really liked this dish. I loved the recipe as is, but he thought he might want to add chicken the next time we make it.
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