Reviewed: Aug. 2, 2005

This recipe was not particularly to my liking, not because it was bad, but just because i think i dont particularly like Indian curry- maybe i like Thai or Trinidadian curry better. Anyway, it was edible and did not taste bad, just not very good. Although my mom loved it, i wont be making this again. O, and i used the yogurt and found it didnt add any undesirable flavor or texture.

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

Reviewer:

2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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

Reviewed: Jul. 5, 2005

Onitted the yogurt and added a can of Orignal Ro-tel. Great taste!!!! Thanks for the recipe!!

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

Reviewer:

CLAUDINE CORRELL

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

Reviewed: Jun. 23, 2005

Really, really good - excellent mix of tastes and spices and the eggplant is just terrific.

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

Reviewer:

OISTRAHK

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

Reviewed: Apr. 13, 2005

Yum! Very easy & tasty with some rice. Will add peas next time. Changes: 1) cut the eggplant in half, brushed it w/ olive oil, & broiled it at 450 (as called for in recipe) for 30 minutes. 2) Couldn't find ginger garlic paste, so I minced 2 cloves of garlic and sprinkled ground ginger. 3) Used 1 + 1/2 tomatoes. 4) Mixed up this recipe w/ another & added a cup of chicken broth w/ yogurt. Did not add salt because of the salt content of the broth. Still tasted good. Like some that I had at an Indian restaurant.

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

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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

Reviewed: Apr. 7, 2005

Yum! I also left out the yogurt as another reader suggested (and added a little water) so the dish would be more like the consistency of one I love at Indian restaurants. It was TASTY, and pretty simple to make.

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

Reviewer:

JONESING

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

Reviewed: Mar. 8, 2005

I just tried out this recipe and it was pretty tasty. I modified it a bit because I forgot to print out the recipe. I chopped the eggplant in small pieces and simmered them in chopped onions, garlic, olive oil, chopped tomatoes, cumin, coriander and ginger. Then I more or less pureed it with a hand blender and then added the plain yogurt. I then served it over steamed vegetables and brown rice. Your recipe came out great nonetheless.

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

Reviewer:

FLAMINGOFLUFF

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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

Reviewed: Oct. 21, 2004

Very nice. I cut the oil back to 1 Tbsp, and next time I'll do the same---but use a non-stick pan. I didn't have jalapenos or cilantro---turned out fantastic nonetheless. I followed another reviewer's suggestion to use minced garlic and fresh ginger in place of the ginger/garlic paste. Very pleased with the results.

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

Reviewer:

OBRIGADA

Cooking Level: Intermediate

Home Town: Taylor, Wisconsin, USA

Living In: Shanghai, Shanghai (Municipality) , China

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

Reviewed: Sep. 27, 2004

This was delicious. Try piercing the eggplant w/ a fork before baking to prevent it from exploding. Also, I added very thinly sliced chicken and it was great.

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

Reviewer:

FRANKLIN45

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

Reviewed: Sep. 14, 2004

Remember to check the eggplants because they will explode! Other than that tidbit, this is a great recipe.

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

Reviewer:

BETTYBAZ

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

Reviewed: Aug. 5, 2004

Added creme fraiche rather than yoghurt plus crushed it in a blender when cooked. Was like I was back again in my favourite Indian restaurant in Paris :) Think about adding lentils or mung beans next time I make it.

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

Reviewer:

AMANDAHERZLOS

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

Reviewed: Jul. 20, 2004

Baingan Bharta is my favorite dish at our local Indian restaurant so I was excited about making this at home. However, this didn't taste anything like the restaurant dish. One taste and it went down our garbage disposal. Biggest problem was that the yogurt made it really sour... Maybe if you use the authentic Indian yogurt and curry it may work out better.

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

Reviewer:

JD

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

Reviewed: Jul. 13, 2004

It's not Shalimar, but YUM! I omitted the yogurt and added a touch of milk to keep it from burning. Excellent!

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

Reviewer:

PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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

Reviewed: Jul. 7, 2004

It was very good with flat bread.

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

Reviewer:

Kristina McLinden

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

Reviewed: Apr. 12, 2004

good recipe! I used minced garlic and fresh ginger instead of the paste. I added mushrooms and a can of lentils. I also substituted milk for yogurt and it was fine. Served over brown rice, it was delicious and easy.

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

Reviewer:

AL383

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

Reviewed: Apr. 3, 2004

This was so delicious. Rather than baking the eggplant I added it raw to the pot after cooking the onion and cooked it that way.

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

Reviewer:

MONTGOJJ

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

Reviewed: Sep. 23, 2003

Great vegetarian recipe. I crushed the eggplant and used whole milk yoghurt for a creamy consistency.

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

Reviewer:

fullfive

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

Reviewed: Sep. 8, 2003

Excellent! I added mushrooms and substituted pressed garlic and minced ginger (in equal proportions) for the ginger garlic paste. My boyfriend who spent quite a bit of time in India loved it and told me it was the most authentic dish I had made yet. I will be making this again both as a vegetarian and meat based dish.

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