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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Katie G.

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2007

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!

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balletalyssa

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

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.

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Elizabeth

Cooking Level: Expert

Home Town: Columbia, Connecticut, USA

Living In: Vernon, Connecticut, USA

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Reviewed: Oct. 8, 2006

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.

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Lisa

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2006

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.

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: Aug. 23, 2006

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

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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Aug. 8, 2006

The dish came out great. The only difference was that I used garlic paste and ginger paste.

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asha

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Reviewed: Jul. 4, 2006

The taste of this dish is good, but the texture leaves a little to be desired. A better way to cook the eggplant is to slice it in 1" pieces, place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker color. The texture and taste of the eggplant really comes out this way. The rest of the recipe was quite tasty.

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swandivr22

Cooking Level: Intermediate

Home Town: Calabasas, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 2, 2006

Maybe I did something wrong. It just was not good. Most of it is still in my fridge, uneaten. :0(

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alynnnorick

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Reviewed: May 6, 2006

This was excellent. I'm usually not very good at making spicy Indian dishes, 'cause I can never figure out the right combination of spices. But this turned out great and ohsospicy! :) Thank you.

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GlassWalls

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 31, 2006

Very tasty - we put it over whole wheat couscous!

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sweettabby

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Reviewed: Dec. 15, 2005

Delicious! Just the right balance of spices. Serve with a yogurt or mint sauce and enjoy it even more.

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JUNOON

Cooking Level: Expert

Home Town: Lahore, Punjab, Pakistan

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2005

This is such an awesome dish. I loooooved it.

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sgamko

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Reviewed: Jul. 6, 2005

Good...I cut the eggplant in half and roasted it in the oven at 400 for 30 minutes. I also used a can of tomates with onion instead of the single tomato and ground ginger instead of fresh. Definatey low cal, but there is Baingan Bharta (Eggplant Curry) on this website that I think I better. Thanks, though.

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