The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 2, 2009
Excellent! Just like going to a restaurant. I did a few modifications: I cut the eggplant in half and placed it cut side down on greased aluminum foil to bake. Instead of Garlic ginger paste I did 3 cloves of garlic and 1 tablespoon of ginger. I used 1 tsp of powdered cumin instead of seeds. I used the whole 6 oz of plain nonfat yougurt (this is a little more than 1/2 cup). I increased to two tomatoes (because many reviewers said it was burning to the pan and not juicy enough. I used 1/2 a jalepano pepper instead of the whole pepper and is was plenty spicy. Wonderful recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amy
Living In: Eldersburg, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 1, 2009
this was super yummy! And fun to make! I added a squirt of lemon juice at the end as someone suggested - not sure that that really added anything - I think it's just fine without that. I used fresh garlic (two really big cloves) and ginger (about 2 tbsp) and 2 jalepeno peppers (I like it spicey) and it was just right! I'm making this again this weekend for vegan sis and friend visiting :O)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 30, 2009
I think all the ingredients are good, but it seems to me that the baingan bharta that is served at Indian restaurants uses pureed eggplant. So, I would puree, rather than chop, the eggplant. I would also dice the onions far more finely than the recipe seems to infer. And, I would cook the jalapenos with the onions and seeds, as they are usually cooked at the beginning in the recipes I've seen. Otherwise, very tasty!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 23, 2009
I've made quite a few curries from this site, most with mediocre results. This is the BEST one I've tried. I also used garam masala and ground cumin, and canned tomatoes as that was all that I had. Meat-eating boyfriend didn't mind that this was eggplant!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mel

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 8, 2009
This was delicious. I didn't have any ginger garlic paste or cumin seeds, so I 2 cloves of minced garlic, and ginger and cumin powders to taste. It was fine. I had a few mozzarella sticks banging around in my fridge. Cut 4 into cubes and added that. Served when they just started to soften. Delicious, and they added some oomph. I think it would have not been filling enough without.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 8, 2009
The ingredients are pretty authentic, but some of the directions are incorrect. The 10 minutes on high heat will burn your food. I even cooked this at a lower temp than required, yet all I was left with was a dry, blackened mess after the 10 minutes. My stove does not "run hot," because every other recipe on this site has worked like a charm for me. If you want to make this, please reduce either your heat or cook time.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 1, 2009
I didn't follow the recipe completely but used it as a guide...For starters, I peeled my eggplant first and then put it in the oven for about 27 min. I also added ground pork, since my fiance will complain about being hungry without meat. I cooked mixed in 1.5 tbs of cornstarch, garlic salt, garam masala, and sugar into the meat, and cooked it during step two (cooking the onions with cumin). I also added some boiled new potatoes (cut in half). I tasted the dish several times and added salt, sugar, and garam masala until it tasted right. I also had to add some water because the mixture was a bit dry, I didn't have any yogurt. This ended up not looking too pretty, but tasted good. I would make again...and I don't like eggplant.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 8, 2009
Awesome! Of course, I failed to follow the instructions as written, but loved the result. I sliced the eggplant and cooked it in a dry non-stick skillet until it was thoroughly browned, almost burned in spots. I followed the rest of the recipe as written, and added the cooked onion and spice mixture to the eggplant, and left it on low for a few more minutes. Can't wait to make this again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gmt

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 5, 2009
very good! my husband had told me to give up on eggplant and this was my last attempt at making somethin good -- and it worked! im second generation indian and have more indian spices in my cubboard, so i ommitted the curry powder and used ground cumin, coriander, red pepper and tumeric instead. i also fried the onions with mustard seeds too (not realizing i was using them instead of cumin seeds!). it was really easy to peel the eggplant right out of the oven.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 5, 2009
Awesome. I'm dieting and thought I had to give up Indian food, this is pretty close to what we get at our fav Indian spot. I used fat free sour cream (that's what I had on hand). Enjoyed with brown rice.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ada
Photo by Ada

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 27, 2009
I could taste the potential in this dish, but alas, it was waaaaaaay too spicy! 1 whole jalapeno pepper was way too much for me, in spite of the many years I have spent acclimatizing to spicy cooking. Next time I will use only 1/4 of a jalapeno.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 27, 2009
just double the spices, and this dish is wonderful!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 24, 2009
Oh WOW! Indian Dish attempt #2 and MAN I"M HAPPY! SO SO SO GOOD! I added peas, and I used about a cup of little plum tomatoes (halved) I ommitted the yogurt (dairy free diet) and come to think of it...forgot the cilantro. But I LOVE IT...there is a different flavor, that maybe I put a little too much of some seasoning in (since i'm new to the seasonings) but I'm making it again!!! FOR SURE! Went great with brown basmati rice and Aloo Phujia from this site! AWESOME!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Christina

Cooking Level: Beginning

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 14, 2009
I loved this. I cooked two curries the same night and this was by far the better dish. I didn't have cumin seeds. I used a tsp of cumin powder instead and 1/4 tsp of coriander seeds - as well as all the other suggested spices. I took note of some of the other suggestions: cutting the eggplant in half, placing on aluminum foil in the oven (I didn't use any oil or Pam), and scooping it with a spoon. Came out fantastic!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by spacebase

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 13, 2009
DELICIOUS! I added zucchini when the onions were cooked, and the eggplant a little later. Almost doubled some of the spices (cumin,garlic,ginger). This was REALLY a wonderful and super easy recipe,took me about 40 minutes from when i started cutting the onions to finishing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 3, 2009
Yummy! I added garam masala powder and chilli powder instead of curry powder. Omitted the jalapeno. Covered and simmered on low for 10 mins and I heated it on high for the last 5mins with continuous stirring. Everyone in the family loved it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 24, 2009
This recipe was unbelievably good. I made it for dinner and was shocked at how well it turned out. I cut out all of the oil and used pam, used low fat yogurt, and minced garlic and ginger together instead of a paste.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 24, 2009
OH MY GOD WAS THIS EVER GOOD! I followed some of the previous reviews and added an extra eggplant. Didn't have a fresh tomato on hand, so I just used some tomato puree and blended it up with the cooked eggplant. This was really delicious and a totally new twist for eggplant! Will definitely be making it again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 16, 2009
Amazing! I didn't peel the eggplant, but just cut into small chunks after roasting, with skin still on. Added just a bit more of yogurt and then some sour cream and water to make slightly saucier. But otherwise amazing!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 11, 2009
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.
Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 132) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?