Reviewed: Apr. 24, 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.

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kimmers

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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Reviewed: Apr. 23, 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!

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Christina

Cooking Level: Beginning

Living In: Long Beach, California, USA

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Reviewed: Apr. 13, 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!

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spacebase

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Reviewed: Apr. 11, 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!

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Tay

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Reviewed: Mar. 27, 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!

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Vini

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Reviewed: Mar. 22, 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!

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Betsy

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Reviewed: Mar. 21, 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.

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UmichAmy7

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Reviewed: Mar. 13, 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!

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Jezebelina

Cooking Level: Intermediate

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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.

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SUSHANK

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

excellent! i usually always prepare eggplant in an Italian style, so this was a great change. i cubed the eggplant and soaked it in water for about 20 minutes, and added powdered ginger because i didnt have the ginger garlic paste, and coriander. my friends loved it!

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bri*YELL!

Cooking Level: Intermediate

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Newport, Rhode Island, USA

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Reviewed: Mar. 1, 2009

I was excited to dry this, but was disappointed with the result. Contrary to what others have said, I thought the flavor was great, though I would turn up the heat a little bit with another jalapeno pepper. The problem was that the sauce was waaaay too thin, practically non-existent. This was bad enough, but it also meant that when I turned the heat on high, I had a difficult time keeping it from burning. After I made it, I checked other recipes for the same dish online. Most of those call for at least TWO, usually FOUR tomatoes, not ONE. This would have made a huge difference.

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Michelle

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Reviewed: Feb. 12, 2009

I made this recipe for a group of yogis and one in particular hailed from India. and let's just say it was praise all around...I followed the recipe exactly as written and served it with whole wheat pita bread...it was superb....I am already making it a seocnd time within a week.........

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amfyogi

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Reviewed: Jan. 21, 2009

This turned out pretty good. I'd never cooked or eaten eggplant so I really didn't know what to expect and after reading the reviews I don't think I cooked the eggplant long enough. I added more spice than was recommended and added peas instead of tomatoes (not a fan). It tasted great! My husband LOVED it!

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Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 16, 2009

This was fantastic and easy. I didn't add the jalapeno but about a tablespoon of jalapeno juice. The flavor of the dish was so superb, I'll be making this again and again!!

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juleskaye518

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Reviewed: Jan. 14, 2009

Personally I don`t like eggplants but I made this recipe for my family, and they said it was very delicious.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

I needed to adjust this recipe due to some ingredients that I did not have (I substituted coconut juice for yogurt, and added extra curry) and also personal taste (I wanted it spicier), but overall, I absolutely loved it. My room-mate, who hates eggplant, loved this dish, and I look forward to making it a big part of my menu planning!

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strawbahre_fields

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Reviewed: Dec. 30, 2008

This is really good. Very flavorful! I'm new to indian dishes and this is the first curry recipe I've had that I like. Its very easy to control the heat by just adding a tsp. or 2 of jalapeno instead of the whole thing. This will be even more flavorful the next day as the flavors have a chance to meld together. I didn't use commercial curry powder (nasty), I made my own using ground coriander, fenugreek, cayenne, and turmeric and I think that probably helped with the flavor.

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

This is so delicious. An excellent way to use up eggplant. To save time, I sauteed my eggplant beforehand. I also added a cinnamon stick and turmeric to the mix. I doubled the spices and amount of yogurt used in the recipe and used about half a can of chicken stock to achieve a preferable consistency. I also added a tablespoon of tomato paste to substitute for the tomatoes. So good!!!

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