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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

smallwhiteshoes

Cooking Level: Intermediate

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

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristie

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

Reviewed: Aug. 11, 2009

Served with a side of brown rice and marinated chicken. Omitted jalapeno peppers. Used 14 oz. drained diced tomatos. Overall a tasty, easy dish. I easily cooked the eggplant by cutting it length-wise and placing it cut side down in a glass dish wtih about 1 tbl of water. Microwaved for 5 minutes and done!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joy E.

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

Reviewed: Aug. 10, 2009

This made a welcome addition to a cold wet day. The only change I made was to use 1 tbs minced garlic and 1 tbs minced ginger since I had no garlic ginger paste I'll be making this again and again. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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

Reviewed: Aug. 2, 2009

This recipe was easy and didn't take long. My boyfriend and I liked it and would make it again, but thought it could have been more flavourful. The heat from the spices and pepper was good but aside from that it was a bit bland. I think I would make it again but maybe add some other Indian spices.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lazyandvain

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

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

Reviewed: Aug. 2, 2009

Fabulous recipe!!! Thanks for sharing! I didn't have any cumin seeds unfortunately so I had to substitute coriander and chili powder, but it still turned out fantastic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kjoy

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

Reviewed: Aug. 1, 2009

Very tasty and very spicy. I used a jalapeño fresh from our garden and probably should have removed a few seeds, since our plant seems to produce particularly hot peppers. I followed the advice of several other reviewers and reduced the cook time and temp after adding the yogurt. I also added 1/2 tsp of garam masala at the end. It was very flavorful, and I look forward to making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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

Reviewed: Jul. 25, 2009

This was good. I used three Japanese eggplant since that's all I can get here in Japan. Since they are so small I sliced in half lengthwise and used the indoor grill for about 20 minutes until they became soft. The skin easily pealed off. I didn't have cumin seeds so I replaced it with cumin. I also can't get jalepenos here so I used several teaspoons of chopped green chilis which added plenty of warm to the dish. Glad to find a good dish for eggplant, it's abundant and cheap here.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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

Reviewed: Jul. 21, 2009

Used low fat sour cream instead of yogurt and canned petite diced tomatoes instead of fresh. Made with the chicken makhani from this site--it was a huge hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kkrebs

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

Reviewed: Jul. 17, 2009

Pretty good. I made it as a main dish, and it wasn't really enough to fill all of us (served with rice). I cooked exactly as directed, and would make some changes if I make it again. Cooking it on high for 10 minutes caused the yogurt to burn on the pan. Overall, it was pretty good, but I would make some changes next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

merryc

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

Reviewed: Jul. 1, 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

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:

MARISSASMAILBOX

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

Reviewed: Jun. 29, 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:

LilEgg

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

Reviewed: Jun. 18, 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 ]
1 user found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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

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:

THATSSWELL

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

Reviewed: Jun. 5, 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:

Blue Chef

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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

Reviewed: May 31, 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:

Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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

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 ]
1 user found this review helpful

Reviewer:

gmt

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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

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:

medchick

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

Baingan Bharta (Eggplant Curry)

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!