Reviewed: Aug. 30, 2008

Used garam masala instead of curry powder and used chili powder instead of peppers. Came out wonderful. My desi boyfriend loved it. Next time I'll mash the eggplant instead of chopping it.

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Trisha

Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Aug. 28, 2008

very good but would not remake it...not sure if I enjoyed the yogurt flavour

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lj_

Cooking Level: Expert

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Reviewed: Aug. 27, 2008

this was very good. i found this after doing an ingredient search for cilantro and yogurt. we added lamb to make it a hearty meal. it would also be good w/zucchini in it

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 26, 2008

This was awesome! We love Indian food here, and this hit the spot tonight. I made it as directed, except that I ran out of cumin seeds and subbed in some cumin to make up the difference. I also didn't have one large eggplant, so I used three small ones (and almost wish I had used four). Used a whole jalapeño and it was still somewhat mild (even for a rather spicy pepper). My boyfriend ate it with a co-op sausage and said it was awesome together.

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Barb

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Reviewed: Jun. 24, 2008

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

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sheavican

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: South Pasadena, California, USA

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Reviewed: May 7, 2008

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).

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 29, 2008

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.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 15, 2008

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

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Tiarra

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Reviewed: Apr. 15, 2008

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.

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Nurynski

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

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 ^_^

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jade102685

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

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!

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Luminum

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Reviewed: Feb. 14, 2008

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

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Kristina Pittman

Cooking Level: Beginning

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Reviewed: Feb. 13, 2008

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.

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GOOBERPIE

Cooking Level: Intermediate

Home Town: Malvern, Pennsylvania, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jan. 21, 2008

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.

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Shmoopy

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Reviewed: Dec. 30, 2007

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.

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Silverstar3

Cooking Level: Intermediate

Living In: East Fishkill, New York, USA

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Reviewed: Nov. 30, 2007

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.

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BEVANS1

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Nov. 27, 2007

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!

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FasioPun

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Reviewed: Oct. 26, 2007

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.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 16, 2007

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!

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star

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

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.

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MKAYSER

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Baingan Bharta (Eggplant Curry)

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