Reviewed: Nov. 14, 2006

Not having much experience with cooking Indian food I was wary of trying this recipe but it turned out GREAT. My husband and I loved it. The only thing I couldn't find was garlic ginger paste, so i made my own in the food processor (just blended together 1 tbs garlic and same amount ginger).

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Reviewed: Nov. 4, 2006

I'm not a big eggplant fan, could only think of 2 dishes with eggplant in them that I like ... until I tried this. Thanks for sharing! My wife and neighbors love it also.

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Hank

Cooking Level: Beginning

Living In: Moorestown, New Jersey, USA

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Reviewed: Aug. 28, 2006

Very tasty and easy to make, thank you very much, i made it tonight for a bbq party and everybody loved it.

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Elodie~boulangerie

Cooking Level: Expert

Home Town: Bonifacio, Corse, France

Living In: Perpignan, Languedoc-Roussillon, France

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Reviewed: Aug. 19, 2006

This was really yummy! The texture of the eggplant itself was fabulous.

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abba

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Reviewed: Jul. 31, 2006

Very Good! Next time I will bake the eggplant a liitle longer or slice it in half first. I would have liked it to cook up so much you can't really distinguish the pieces. In our area you can get canned diced tomatoes with jalapenos so I drained about half a can and used this as a short cut. Will make this again.

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suzanne

Cooking Level: Intermediate

Home Town: Cahokia, Illinois, USA

Living In: Matthews, North Carolina, USA

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Reviewed: Jul. 18, 2006

This is a good quick dish to make after work.

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Tiffany

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Reviewed: May 23, 2006

Very good and authentic-tasting recipe (and healthy too!). Went great with tandoori chicken and jasmine rice. I added chicken stock and a pinch of garam masala since I felt it was missing something. Will probably make again!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: May 9, 2006

Delicious. I sautéed the eggplant in olive oil rather than baking it to save time. Also added 1 sliced zucchini and used cumin powder instead of seeds. Served over brown rice. Will make again.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: May 2, 2006

This recipe is terrific- I'd give it 6 stars if I could! This is my new favorite way to use eggplant- I love the combination of veggies. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling, just scooped out the cooked inards and chopped them up with a spoon. I added 3/4 jalapeno in with the onion, thinking otherwise it would be too spicy, but it was not. Thought yogurt might separate when cooked so aggressively, but it did not! I didn't have ginger-garlic paste, just added a little fresh of each. Easy and healthy! Serve to all of your vegetarian friends!

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shiitakehappens

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Reviewed: Apr. 30, 2006

It was OK, it tasted like something was missing. I won't be making this one again.

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Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 14, 2006

the calories per serving made this dish taste even better than its already satisfying flavor. Being new to both Eggplant, and Curry I couldn't have been happier.

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KERMIT

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Reviewed: Mar. 10, 2006

Oh man, this one was SOOO delicious! Just like restaurant food, like other reviewers say. I added some red bell pepper strips because I had them, and it added nice colour. I also used ginger cloves and minced ginger because I didn't have the paste. And lastly, like other reviewers, I found that adding 1/2 or 3/4 cup water near the end made it a bit more "saucy". But wow, I'm sending this recipe to all my friends. YUM! Thanks!

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Brenda Grace

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Reviewed: Mar. 4, 2006

What a delicious meal! I made almost as directed but I substituted rice sour cream since I am lactose intolerant. I also deveined the pepper and took out most of the seeds so the meal wasn't too overly spicy. This was a fantastic meal. Not very pretty but don't let that turn you off. I wish I had doubled the recipe. I would definitely add more tomatoes next time. Another benefit, the house smells great after the meal has been cooked. What a wonderful aroma.

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SAILINGONINFINITY

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Reviewed: Feb. 15, 2006

This is a recipe that made a great authentic (so it seemed to me) dish! I used 1/2 tbsp. minced ginger and 1/2 tbsp. minced garlic instead of garlic paste.

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Gwynne Kloch

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 6, 2006

Fantastic! I made some adjustments because of ingredients on hand. I substituted 2 tsp ginger and 2 cloves of garlic for the ginger garlic paste, and I can of diced tomatos instead of fresh tomato. Also, substituted 1/2 cup of fat-free half and half for the yogurt. Delicious over basmati rice. Yum!

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AKKENOM

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Reviewed: Feb. 6, 2006

Excellent! I made it this weekend, only I used curry paste and minced 4 gloves of fresh garlic. It's very easy to make and it makes the best left overs.

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kayak

Cooking Level: Intermediate

Living In: Portland, Maine, USA

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Reviewed: Jan. 22, 2006

This recipe is fantastic - it just just like what you'd find at a nice Indian restaurant. I only altered it slightly: I used 2 medium sized eggplants and used 1.5 times the spices called for. I also used milk and water instead of yogurt. Be aware that you will need to add a bit of water at the end to keep it from drying out. This was enough to feed four people as a side dish and I will definitely be making this again.

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sassathon

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Reviewed: Oct. 24, 2005

Very good! I didn't have enough time to bake the eggplant in the oven so cooked on top of the stove in oil till soft and then as instructed. I left the peel on the eggplant and it was just fine. I will be making this again.

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KALICEC

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Reviewed: Sep. 7, 2005

Although I may make this recipe again, I will definately alter it next time. It was good, not fabulous, and needs a few more tweeks! It definately won't feed four people, and next time I think I will make it with a chicken tikki, or kabobs, something to add a little more. I served it with rice seasoned with cumin, cilantro, and raisans...it was good. I also served garlic nan, but that said it was only enough to feed my boyfriend and I, and we're fit. The yogurt looked as if it were going to be too much after adding half the amount and then tasting, I added water because the dish was too thick and let it cook down, next time I'll use chicken stock, but didn't have any on hand. Like I said I will use it again, but not without some major modifications.

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KROSHKA

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Reviewed: Aug. 20, 2005

This recipe was alright...not one of the best though

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GOTITANS

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Baingan Bharta (Eggplant Curry)

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