Reviewed: Nov. 28, 2011

Excellent flavour after tweaking from other reviews (garlic, salt, curry powder, ground coriander, etc). Baked for 15 mins at 350 and baked cherry tomatoes for the same time in lieu of canned tomatoes. Paired with brown rice. Fabulous & easy. Will make again & again.

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3 users found this review helpful

Reviewer:

aimeeprause

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Cooking Level: Expert

Home Town: Penzance, Cornwall, England, U.K.

Living In: College Station, Texas, USA

Reviewed: Aug. 15, 2011

I did NOT like this. Maybe I just don't like eggplant because this was the first time I've ever had it. But other people said it was good. :(

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1 user found this review helpful

Reviewer:

Saritah

Cooking Level: Expert

Home Town: Westfield, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 8, 2011

This is good dish, but it needs some additional ingredients to make truly "Indian" and more flavorful. You need to add salt, garam masala (if you have it) or black pepper, red chilli pepper, minced garlic, minced ginger, and turmeric powder.

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3 users found this review helpful

Reviewer:

Sonia S.

Reviewed: Aug. 23, 2010

This is delicious !!!! This recipe looked very much like the " Poor Mans Caviar " that I make, so I had to try it. It tasted the same. Where are the peoples taste-buds??? The egg plant it's self has a lot of flavor,tomato,onion, garlic,& herbs === M - M - M GOOOD !!!!!!!

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6 users found this review helpful

Reviewer:

Tami

Cooking Level: Intermediate

Reviewed: Jun. 15, 2010

Found it a bit bland, added Garlic, Cardamon and a bit of curry powder.

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2 users found this review helpful

Reviewer:

Elaine

Reviewed: Jul. 29, 2009

Not a lot of flavor. if your looking for just a vegi side dish it would be fine. but not an indian flavor. I added Tandoori Masala and it gave it a little more of an indian flavor but I did not add enough to make a difference because I did not want to alter the dish too much the first time. Not sure if I would make again.

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1 user found this review helpful

Reviewer:

ltl red ridding hood

Home Town: Kingsburg, California, USA

Living In: Clovis, California, USA

Reviewed: Feb. 23, 2009

I like this recipe as a base, but it needs a lot more flavor. I added garlic, lemon juice and garlic salt but it still needs a bit more tweaking to be really flavorful.

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8 users found this review helpful

Reviewer:

gbrasil

Reviewed: Dec. 22, 2008

Next time will not bake eggplant but blanch and saute with onions and 1 clove minced garlic. Also added some salt and had to use ground coriander (1/2 tsp) and will add more next time too. Thought I had seeds but... Used canned tomatoes which was fine. Not impressive looks but really tasted pretty good.

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11 users found this review helpful

Reviewer:

Kay

Reviewed: Oct. 23, 2008

I have to say while I was making this it looked like it was going to be terrible. But boy was I wrong! This is amazing. I did top with a little feta so the kids would eat it, but the even without feta it was great!

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5 users found this review helpful

Reviewer:

evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

Reviewed: May 2, 2007

This is a good, easy recipe to use up eggplant. In an attempt to keep this low-fat, I did not add the clarified butter. I cooked the onions and tomatoes with Pam butter flavored spray, added garlic and a bit of salt. I also used much more spice than called for. Served it over brown rice and it really was tasty and very healthy. The leftovers were even better.

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42 users found this review helpful