Thank you for posting this great recipe- my husband loved it!

This was pretty good. I think I would give it a 3.5 star if I could. I cut the eggplant in half and baked it at 400F for 25 minutes and it was easier to deal with than a whole eggplant. I didn't have ginger garlic paste, so I used 1 tsp fresh ginger + 2 cloves of garlic. I think if I make this again, I will add some red pepper flakes to spice it up. It tasted very healthy and was very low in sodium (if you were not heavy handed on the salt).

Oh, wow. This is VERY close to the eggplant we used to get at our favorite Indian restaurant, in New Jersey. So much flavor for such simple ingredients! I used coconut milk instead of yogurt, and fresh ginger and garlic mashed together with salt. I simmered it on medium-high for eight minutes, and it started to burn, but the flavor was still perfect. This is an absolute keeper.

good, but a little too much spice. lessen everything but the curry powder

This dish is very tasty, but i made a couple changes: I used olive oil and instead of plain yogurt, i used sour cream (because i did not get the yogurt. Anyway it turned out great. I served with brown rice. It was like a nice Indian dinner.

This was delicious! I love Indian food, but this was only my second time actually making anything Indian. I did substitute sour cream for the yogurt, but only because there was no plain yogurt at the grocery store. Also no jalapenos, so I used a red chili pepper. I left the skin on my eggplant because I happen to like it that way. And since I had no ginger-garlic paste, I just used a few cloves of fresh garlic, pressed, and some ginger powder. The smell as it was all cooking was SO wonderful. The taste was great, very flavorful. It did seem like something was missing though...I just couldn't put my finger on it. Either way, I'll be making this again ^_^

I use this recipe quite a bit, the only problem is that I feel it reduces down too thick. I recommend thinning it out a bit with some stock. Other than that, the flavor is delicious! Adding some sweet potato is a great option, too!

Very yummy! Kids wouldn't touch it, but that's not a suprise :)

Most curries taste best when they've been allowed to sit or simmer for several hours. I put this together very quickly and then transferred to a small crockpot for about 2 hours. It was very good, but next time I'd make a few changes: reduce the amount of jalepeno to either a small pepper or 1/2 med. pepper. When using crockpot, don't add yogurt until just before serving. I also only cooked the eggplant for about 15 minutes--soft, but not mushy. Overall, this delicious.

great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe.

As vegetarians, this meal was very good. The only changes I made was cubing the eggplant in small pieces and with a little olive oil in a saucepan steam instead of baking and I did not add the yogurt and I used hot peppers because we like spicy curry. For me this is a must keep even the kids enjoyed it.

Delicious! I had never tried eggplant this way but wanted to try something besides italian with the eggplant I had. I thought it was wonderful and will make again.

I haven't made Baingan Bharta (or Vangyacha Bharit in my mother tongue :D), and I used this recipe... Excellent results were obtained. Very Very satisfying. I didn't have curry powder, so I used red chili powder + turmeric powder + coriander powder: came out great all the same. Also, my mom does not add yogurt to the recipe, so I omitted that and added it as a side while having lunch: the whole combo tastes just superb with parathas. Kudos!

I modified this a bit. First, based on several other reviews, I added a can of crushed tomatoes. Then I found this made it taste TOO much like tomatoes so I added some extra yogurt. I also simmer this for 1 hour. I thought it was okay, but my boyfriend loved it. Will probably make again, but for me, it's missing that "WOW!" factor.

Yummy! This is such an awesome recipe. I did alter this a bit though. I diced up the eggplant and cooked it on the stove top. I did not add the jalepeno pepper because I like my Indian food mild. I also added half a can of coconut cream and some lemon juice. The yogurt I did not cook (to keep the good bacteria) but just added some ontop of everyones dish. This is a restaurant quality dish!

Awesome recipe. I added an extra clove or two of garlic, and a teaspoon of garam masala powder. I also used a spicier pepper than jalepeno and added a bit of extra curry powder, so it had a real solid kick to it. (The yogurt is great to help calibrate hotness level). Delicious.

Great recipe! I followed the recipe step by step and found it so easy to make that I will make it again (the only time I spent was waiting for the eggplants to get roasted) I served it with basmati rice and a salad made of yogurt and cucumbers (raita) and it was fantastic since the salad counters the spice flavor of the baingan bharta. Thank you for the recipe!