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.

Delicious, easy, and very authentic!

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.

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.

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!

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.

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.

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!

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.

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.

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!

This dish was amazing! I added mushrooms, curry powder, and garlic and omitted the tomato, cayenne pepper, and cumin seeds because of my younger sister not liking spicy foods and lacking the ingredients. I, as well as my whole family, loved this dish! I will definitely make it again. I just can't express how delicious this dish was!

This recipe is great! I have already made it numerous times and love it as does my family. I grilled the eggplant a couple of times and roasted it too; it comes out great both ways. I double the spices to give it a super kick, the spicier the better.

This dish was a big hit. I added in curry powder instead of the cayenne pepper. My father usually doesn't like eggplant, but he helped himself to multiple servings of this.

this was tasty. i thought it tasted a little strange, so i decided to puree it in the blender since that is how i've had it at indian restaurants. i preferred it pureed. i served it with basmati rice. i thoguht the spice combinaiton was a little boring. very similar to 5 other curry recipes i have. i guess i was expecting something with a little different spice combination. i would probably make it again but i am still searching for something different. the more days it sat in the fridge, the spicier and more flavorful it became.

Spectular flavor but like many have said, the texture is a little strange. Still, I'd recommend it to anyone.