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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ltl red ridding hood

Home Town: Kingsburg, California, USA

Living In: Clovis, California, USA

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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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gbrasil

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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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Kay

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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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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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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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TINAPEACOCK

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 15, 2007

This is so simple, delicious and easy to make. I didn't bake the eggplant, I just sauteed it with the onions and I used safflower oil instead of clarified butter. I added the fresh tomatoes very close to the end of cooking and just cooked them very lightly so they gave a little texture to the dish. I also used 5 really heaped teaspoons of cilantro seeds and ground them lightly so they were very pungent. Thank you for this recipe I'll definitely make it again.

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Christine Margaret

Cooking Level: Expert

Home Town: Cardiff, Glamorgan, Wales, U.K.

Living In: Redding, Connecticut, USA

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Reviewed: May 1, 2005

Very yummy. I hadn't made eggplant before, so I wasn't quite sure whether to just mash the eggplant insides or to include the skin. I didn't include the skin, and it turned out yummy!

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HHILLHOUSE

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 18, 2005

Had to substitute green onions and canned diced tomatoes (drained). Also, I was too impatient for the eggplant to finish getting mushy in the oven, so I pulled it out and cut into pieces...sautee'd it all (covered). Was delicious! Great alternative to fried eggplant. Thanks for a great recipe!

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KARENL1956

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Reviewed: Sep. 8, 2004

Indeed simple but oh so flavorful! I used canned diced tomatoes for even more simplicity, they were fine. Served this with steamed cauliflower and whole string beans, grilled yogurt chicken and basmati rice. Will do again.

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