Reviewed: Dec. 17, 2008

My husband LOVED it. For me, the taste of cumin was a bit too much. Perhaps I will try to add less cumin next time and a little more spice.

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ukerakuk

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Reviewed: Dec. 5, 2008

I prefer to leave out the yogurt.

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me

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Reviewed: Nov. 30, 2008

I just served this and i think it came out pretty well, only change i made was i cut the egg plant in to length wise bits before baking it, cos i wanted egg plant which would mix well with the curry. Will make again,

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priyankumupal

Cooking Level: Intermediate

Living In: Colombo, Western, Sri Lanka

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Reviewed: Nov. 26, 2008

I followed the recipe exactly and didn't really care much for this dish. Maybe I am too accustomed to Butter Chicken and Chicken Marsala and so a dish with only Eggplant was just not for me? Not sure - but either way, I doubt I will make this meal again. However, for a quick and simple version of Naan, I just put pieces of pita bread on a pan, some butter and minced garlic on top and placed in the oven at 350 for 10 min. or so. Not quite the same as the real thing, but a great and fast substitute!

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NorwayStacie

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Reviewed: Nov. 23, 2008

My 4th wife is Indian, and I made this for her parents when they visited, they loved it, and now me too!

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HOLLYROY

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

This turned out really good, though I didn't realize until I had started cooking that I didn't have any plain yogurt so I had to use peach yogurt instead, it added a very nice sweet flavor to the curry.

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Skyknome

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

This is a great recipe- my husband really likes it. If it starts to dry out while cooking, I simply stir in some water to give it nice creamy texture. I serve it with handmade rotis.

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StacyBilal

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: South Pasadena, California, USA

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Reviewed: Nov. 16, 2008

I tried another recipe for Baingan Bharta at another site, but this one is much, much better. Served over rice and some chapatti bread (also from this site). Note on the spiciness level: I only used half of a jalapeno pepper because I wanted my husband to try it too. The result was that I found it could use more spice, but he found it VERY hot.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 16, 2008

Very easy to make and very tasty.

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Amit Srivastava

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Reviewed: Nov. 12, 2008

This was very good for the time it took me to make it. I partly fried/partly microwaved the eggplant, and making the sauce was super easy. I used cumin powder instead of seeds, fresh ginger and garlic, omitted the tomato & chili, and used dry cilantro instead of fresh. I also probably used more curry than the recipe asked for, and a pinch of cayenne to add some kick (instead of the chili). A bit less than a teaspoon of salt was just fine, and I added some sugar since there was definitely something missing. Without the sugar I just wouldn't have liked it... It added a sweet roundness. Next time I'll double the recipe and I'll definitely experiment way more!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 2, 2008

Just Wow!!!!!!!!!!! Perfect recipe!!!

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eastcoast_diva

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

Delicious! This was my first attempt at Indian and it turned out wonderfully. Like many other viewers I used fresh ginger & garlic in place of the paste. Also used canned tomatoes and saved the liquid for the simmering. Loved it!

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Jen

Cooking Level: Expert

Home Town: Chico, California, USA

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Reviewed: Oct. 21, 2008

Loved this recipe. I pureed the jalapeño to avoid hot spots. My kids ate it too (especially the baby) I just removed their portion before I added the pureed jalapeño.

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Brigit

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Reviewed: Oct. 19, 2008

Edible, but not my idea of a typical yummy Indian dish. I doubled the spices and still thought it was a little bland. Probably won't make again.

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ncsummer

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Reviewed: Oct. 13, 2008

WOW! So so good! I reduced the amount of oil to a splash, and used non-fat yogurt and this still tasted so amazing! Thank you so much!

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ArpEat

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Reviewed: Oct. 10, 2008

I'm always looking for a way to make eggplant not taste like eggplant, and this was excellent for that. Pretty easy, too. In the future I may experiment with adding more spices.

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Jen J

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Reviewed: Sep. 24, 2008

I accidentally put in too much yogurt and it was still good - the flavors really come together deliciously! Didn't have cumin seeds so I used ground cumin. I would add more spices in the future, especially more curry powder. I threw in a pinch of cinnamon too.

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Selie

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

Fantastic. I like the eggplant skin, both for color and texture, so I didn't peel it. I used Greek yogurt, which I prefer, and it gave my curry a slightly thicker consistency and since it doesn't have that chalky taste I feel most store yogurts have, the spices were very lively.

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smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

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Reviewed: Sep. 15, 2008

This was much better than I was expecting (seems that eggplant curries are almost always too mushy for my taste)! I didn't have garlic ginger paste so I used garlic salt and ginger powder instead. I added a cup of peas with the eggplant. I also added more jalapeno pepper slices (minced) and a lot more spices since it seemed too bland per the recipe for an Indian curry. It turned out good, although something is still missing from traditional Indian foods. Very tasty, and I'll definitely make again. Thanks for the recipe!

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Erin

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Reviewed: Sep. 10, 2008

my husband really enjoys curry dishes, but i had to improvise quite a bit to suit what i had on hand; i used minced garlic and ground ginger in place of the ginger garlic paste. i used low-fat sour cream in place of yogurt. i used crushed red pepper flakes in place of the jalapeno, and had to used dried cilantro, which i incorporated right at the end, rather than using as a garnish. even with the unfortunate substitutions, this was so good. we ate it over rice. will try again - hopefully the "right" way!

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