The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 2, 2009
This was very good. It was not overly hot, but still very tasty. I served it over couscous. I added a can of mixed fava beans and chick peas which increased the protein and added an extra texture to the dish. Will definitely fix again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 27, 2009
This was awesome and fairly simple to make! Made it as an experiment for my boyfriend and myself before I serve it to guests and we LOVED it. The heat was a perfect amount, the flavors were outstanding, and it was all very easy and cheap to make. I will be making this recipe many many many more times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 27, 2009
This was absolutely amazing. I made it for myself, my husband and a guest yesterday and they couldn't stop raving about it! The flavors were all perfect together, the amount of heat was just right for all of us and it was easy & inexpensive to make. The fact that my husband liked it really says something, since he dislikes eggplant and hasn't liked much Indian food to this point. He wants me to make this again!
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Photo by BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA
Living In: Robbinsdale, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Sep. 20, 2009
Delicious! This was my first time cooking a curry, and it turned out great. I love dishes with lots of veggies, so I would recommend adding chopped carrots, peas, and chickpeas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 18, 2009
This will now be by far my favorite recipe for eggplant. I LOVED it! It was very close to excellent restaurant versions of Bengan Bartha--and when you make it yourself it's low in fat :-) I used two medium eggplants and the spices were strong, just right in my opinion. The spices need to be increased if using larger eggplants. Eggplants didn't cook properly when broiled whole, sliced in half and placed skin up on the broiler pan worked better. Also, I only got THREE helpings out of this dish (served with lots of rice) so it's definitely one to be doubled. Raita on top was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 30, 2009
One of the most delicious meals i've ever made! After roasting the eggplant the flavor was incredible. i used a hot pepper infused olive oil and a red curry powder in place of the individual herbs. Adding the peas was a wonderful touch and garnishing with fresh cilantro and a sprinkle of sweet currents made this a magnificent meal!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: May 14, 2009
was good but not what i expected. thought it would be more flavorful due to all the fun and tasty spices involved. it's missing something...will need to figure what it is and maybe it can get a higher rating. if anyone knows, please do tell.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 15, 2009
Much easier than I expected it to be. Also, my boyfriend is not really a fan of indian food, but he loved this. I also replaced the cayenne pepper with curry powder and increased the amount of fresh ginger. It was just spicy enough. I also left the onions still a bit crisp for added texture. We will definitely use this one again!
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kml

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 27, 2009
this recipe was very good. usually vegetarian recipes taste as if something was missing, but this one was full of flavour! i made a few changes though. I didn't want a mushy texture so i chopped the eggplant into cubes, drizzled with oil and baked in the oven for 15-20 min. this way it takes away the bitterness and brings out the flavour. i also cubed zucchini and added it at the same time as the onions. i added a couple teaspoons of fungreek seeds, and chickpeas just to add some extra texture. my 3 year old really doesn't like veggies unless it's hidden well... and he ate this up like no tomorrow. i will be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 6, 2008
This eggplant is very tasty! I was afraid that the long cooking time would make the eggplant mushy so I just cubed it and added it to the saute pan after the onions were softened. The eggplant only took about 10 minutes to simmer with the tomatoes and onions. Our family really enjoyed the flavors.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 13, 2008
Delicious, easy, and very authentic!
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 5, 2008
Delicious! Very enjoyable. Being a bad vegetarian, I added some chicken (fried it in with the onions in 1" strips), and I think it made the texture a little more enjoyable. The spices were great, though, and we both really liked it! We'll definitely make this one again.
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Kim

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 9, 2008
this was good, but it wasn't particularly flavourful, or at least not what i was looking for. everyone did eat it though, and it certainly wasn't bad, but i'm going to keep looking for an eggplant recipe that i really love.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 27, 2008
Tasty! We used 2 med. eggplant though, and 1/2 can diced fire-roasted tomatoes (I think it needed the whole can) instead of a fresh tomato. Also added 1 seeded, minced jalapeno. Only added 2 dashes cayenne and it was still a little hot for me. Had to broil eggplant 45-60 min. Followed suggestions and simmered 2 hours and blended in food processor at end, texture/consistency were perfect! The spices were a little off for me, not bad but not like in the restaurant. Next time I might omit the ground cumin and add a little lemon juice & garam masala. Also I would double the recipe as the portions are small. Served it over basmati rice and mixed in a little plain yogurt at the end per another baingan bharta recipe on this website. I didn't expect to like the yogurt but I did. Oh, and I might add some peas next time. All in all definitely worth making again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 22, 2008
I'm crazy about Indian/Pakistani food, and I wanted to love this. I've never eaten anything with eggplant that I've liked but I still made this with an open mind. Sorry, but this wasn't good at all. It wasn't the flavor so much but the texture/consistency. I'm giving up on eggplant. Thanks anyway.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 17, 2007
I liked this recipe very much! I love eggplant, so I am always looking for a new eggplant recipe. I would recommend cooking the onion longer though. I followed the directions exactly and I didn't think the onions were cooked long enough to "meld" with the other flavors.
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Cooking Level: Intermediate

Home Town: Grady, Arkansas, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 10, 2007
This recipe was delicious! I had bought on sale several eggplants for my husband to make eggplant parmesan; however, when I saw this recipe, which seemed more healthier, I decided to use my eggplants to make Bhurtha (I had never tried this before). I doubled all the ingredients and I added green peas as suggested, and two zucchinis I had available. I was planning to freeze the leftovers - no such luck! It was so good that my husband had two servings, I took some for lunch the next day, and we had the same dish again for dinner the following day! I served it with Basmati rice one day, and the next day with boiled new potatoes. Great recipe for my collection! Thank you!
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Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile
Living In: Los Altos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 22, 2007
Very delicious! I mushed everything up when it was done. Also, I used an "Indian Eggplant" which was this long green eggplant (I found it at the market labeled as such). This was very good and my husband cleaned the pan after supper. This tasted very authentic.
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Photo by Gabrielle in DC

Cooking Level: Expert

Home Town: Newbury Park, California, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 9, 2007
At first i passed on this recipe because i thought it would be too much work to broil and peel. Was I wrong!!! SUPER easy recipe. We had an indian night and this by far was our favorite dish. Perfect soft consistency. Pick 2 small eggplants instaed of a large one because it will be more tender and not have the bitter flavor some eggplants get when they're too big. Perfect spices, and the onions are amazing.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 5, 2007
I was dubious about charring the eggplant in the oven, but it turned out perfectly, and was very easy. I acutally set the broiler to 500 degrees rather than all the way up, and by the time it charred, all of the bitter juices had leached out of the eggplant and it was extremely soft (no need for pureeing to get it smooth). The flavor of this dish was very good, though I left out the fresh cilantro because I don't like it. I will be making this again!
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Cooking Level: Intermediate

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