This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out.
Read More The dish was delicious, no doubt, but there are some problems: 1 eggplant adds almost nothing at all - certainly not enough for 4-6 servings. I had to use 3 eggplants and even though I only doubled (not tripled) the rest of the ingredients, the spice and taste of garlic and ginger overwhelmed the meal. However, the end product still shows enough promise to try some alterations next time.
Read MoreThe recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out.
great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe.
This recipe is terrific- I'd give it 6 stars if I could! This is my new favorite way to use eggplant- I love the combination of veggies. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling, just scooped out the cooked inards and chopped them up with a spoon. I added 3/4 jalapeno in with the onion, thinking otherwise it would be too spicy, but it was not. Thought yogurt might separate when cooked so aggressively, but it did not! I didn't have ginger-garlic paste, just added a little fresh of each. Easy and healthy! Serve to all of your vegetarian friends!
This is a recipe that made a great authentic (so it seemed to me) dish! I used 1/2 tbsp. minced ginger and 1/2 tbsp. minced garlic instead of garlic paste.
Easy recipe. The eggplant was very mushy after being baked for 20 minutes. The actual dish was very tasty. I added the yogurt to the curry after it was cooked and slightly cooled. I would make it again only I would do it with two eggplants to add more "meat" to the final dish.
Not having much experience with cooking Indian food I was wary of trying this recipe but it turned out GREAT. My husband and I loved it. The only thing I couldn't find was garlic ginger paste, so i made my own in the food processor (just blended together 1 tbs garlic and same amount ginger).
I just tried out this recipe and it was pretty tasty. I modified it a bit because I forgot to print out the recipe. I chopped the eggplant in small pieces and simmered them in chopped onions, garlic, olive oil, chopped tomatoes, cumin, coriander and ginger. Then I more or less pureed it with a hand blender and then added the plain yogurt. I then served it over steamed vegetables and brown rice. Your recipe came out great nonetheless.
This was amazing! There used to be a restaurant in Westwood that I would trek up to for this dish, but alas, they closed down thanks to this bum economy.. =( This recipe saved the day though! I made a couple changes after the dry run after following some other reviews. I bake the eggplant until it's tender, and just scrape it out of the skin with a spoon. Also, I add petite frozen peas at the same time as the eggplant because that's the way it was made at the restaurant I used to go to. As for the curry powder, I used garam masala instead, which is an Indian spice blend that really makes it authentic. And if you find the flavors are too strong, mix in some yogurt after you're done cooking or let it stand overnight. (Mine was much more mild the next day, but tasted more cohesive - if that makes any sense to anyone other than me...)
Very yummy - probably not something most kids will like, as it's spicy and has that yogurt tang. Made it for a party and it was well received.
Very Good! Next time I will bake the eggplant a liitle longer or slice it in half first. I would have liked it to cook up so much you can't really distinguish the pieces. In our area you can get canned diced tomatoes with jalapenos so I drained about half a can and used this as a short cut. Will make this again.
Very nice. I cut the oil back to 1 Tbsp, and next time I'll do the same---but use a non-stick pan. I didn't have jalapenos or cilantro---turned out fantastic nonetheless. I followed another reviewer's suggestion to use minced garlic and fresh ginger in place of the ginger/garlic paste. Very pleased with the results.
The dish was delicious, no doubt, but there are some problems: 1 eggplant adds almost nothing at all - certainly not enough for 4-6 servings. I had to use 3 eggplants and even though I only doubled (not tripled) the rest of the ingredients, the spice and taste of garlic and ginger overwhelmed the meal. However, the end product still shows enough promise to try some alterations next time.
Love Love Love this! I made some slight changes which I think brought this recipe to the next level. First, I peeled, sliced and salted the eggplant and let it sit on some paper towels for about an hour to get some of the moisture out. I then sauteed the eggplant in some olive oil for about 5 minutes and set aside. Next I got going with steps 3 & 4. I upped the spices by a lot, I never measure spices so I'm not really sure by how much, but at least triple. I used a full 28 oz can of whole peeled tomatoes (I cut the tomatoes up first). Next I added the eggplant back in along with some Seitan I had sitting in the fridge that I needed to use up. Let is cook for probably 20-25 minutes. Served over rice. My hubby said it was one of the best meals I have ever cooked. Can't wait to eat the leftovers for lunch today!!
please dont call this a bharta..its anything but bharta.. a good normal curry though i enjoyed it.
Really nice recipe. I was hesitant to try this as we are not vegetarians but my partner and I found this to be a very satisfying dinner. Made the recipe as written with the exception of using one 14.5 oz can of tomatoes in place of the diced tomatoe and substituting chopped parsley for the cilantro. Teamed this up with the Carrot Rice recipe from this site. Excellent low calorie healthy dinner.
This was a very bland meal, and I followed the recipe exactly. I love Indian food and seem to be trying all of the local Indian restaurants around as well. I'm a very experienced cook, so it isn't like a rookie was giving this a go. It could have to do with the cooking on high heat for 10 minutes, because it left a nice burned bottom on my pan. Anyway, won't be cooking this again, sorry Yakuta.
Excellent! I added mushrooms and substituted pressed garlic and minced ginger (in equal proportions) for the ginger garlic paste. My boyfriend who spent quite a bit of time in India loved it and told me it was the most authentic dish I had made yet. I will be making this again both as a vegetarian and meat based dish.
I thought this was DELICIOUS!!! I really honestly cant stand eggplant but I've been getting a lot with my CSA and have no other choice but to eat it or waste it. This is so good. I made a few changes because I always do. I used two small eggplant instead of one large. I also cut up (and baked in the oven along with the eggplant) some white potatoes. If I didnt have the potatoes it wouldnt have been very much food. I didn't have any chiles so I used some curry paste I had around to give it a little spice as well as some chile powder. I did not add curry powder and I used Ginger powder instead of ginger since I didnt have any! I love the way the yogurt gives the eggplant a nice sweet taste and I would eat this again and again. We actually fought over the leftovers :) We served it over rice!
WOW! First off, thank you for the recipe. Secondly, thank you to all who have made this recipe before for your tips and suggestions! I made a half batch of this recipe. Baked the eggplant for 26 minutes, came easily from the peel with a spoon. I used Olive Oil and I also did the fresh ginger/garlic minced up together (instead of the paste). I stuck to the rest of the recipe as 'laid out'. My only 'complaint' is the 10 minutes at high heat. I was using my large burner with a stainless steel pot. I had the heat at 8 (of 10), and wondered if that was high enough. Well, the mix burned to the bottom of the pot! I lowered to 7 for the remainder of cook time. Even with that 1 'glitch', the end result was fabulous!! I did the yogurt in the mix per the original instruction, and it turned out great! I have leftovers for tomorrow... which I was tempted to eat tonight after 1 serving vanished from my plate. Will make again, thank you so, so much again for this recipe!! Delicious and fulfilling!
Great base recipe. I am always looking for a way to use up eggplant from the garden and this combined one of my favorite veggies with one of my favorite cuisines! I diced up the eggplant (skin intact), salted it, let it drain, and baked on a cookie sheet for 15 minutes. In retrospect, I would forgo draining as the extra liquid was needed. I added a tablespoon of garam masala paste, extra minced garlic, and a teaspoon of fresh grated ginger to the base recipe. I did not use salt other than what I used when I baked the eggplant. I also added the yogurt at the end of cook time, based on recommendations. Really, really delicious! Color, flavor, aroma... this recipe has it all! Thank you!
This is the dish I always order at Indian restaurants and I honestly didn't think this was going to compare. But it did. I followed all the directions, but substituted garam masala spice (there's a recipe on this site) for the curry and added Cardamom seed, which I often taste in restaurant dishes. It was out of this world! Will be making repeatedly.
Very good. It was my first stab at Indian food and I have a little obsession with eggplant.
Wow! For all of the eggplant haters in my family that ate this last night and had seconds--kudos to you Yakuta! I simmered this delicious combination for 2 hours and the flavor was fabulous. I added a bit more broth and an additional teaspoon of cumin powder for a punch more of flavor. Great recipe, one that will be added to my recipe file.
Good base recipe. I baked my eggplant as stated, used a can of tomatoes, and used two jalepenos and one small red pepper and one can of chickpeas. I omitted the yogurt and cilantro because I didn't have any. (Next time I'll definitely add the cilantro.) Made a tasty substantial dish with the right amount of heat. Brought to a potluck and served it over white rice. Received good reviews. Will make again using what curry appropriate veggies are on hand.
I'm giving this recipe a five because of the way I made it. It was a three until we added curry paste and it made ALL the difference in the world! First the changes: We followed the recipe almost exactly except for that I couldn't find any ginger garlic paste, so I finely minced ginger and garlic and essentially made the paste myself. The only other change was that I've used curry powder in the past, and it never has enough flavor/kick so I substituted garam masala. I also ended up baking the eggplant for 20 minutes, which seemed to be perfect. Lastly, we added spicy curry paste. Now the complaints: Be careful when cooking it on high for 10 minutes because it began to burn a tiny bit on the bottom. It's a good idea to mix it up halfway through. It smelled delicious when we were making it, but when we tried it something seemed wrong. It was just so bland and had this odd yogurt taste that dominated the dish. We had some curry paste laying around and added that and the dish became fantastic! I'm not sure if we would have gotten the same results by just leaving out the yogurt, but it worked out nicely and is a dish I will absolutely be making again! Next time I will also add some peas into the mix! (And possibly cut the salt in half)
Used coconut flavoured yogurt and it tasted just fine - but indian family members said it had a flavour they couldn't put their finger on - and that traditionally they don't use yogurt or sour cream at all.
This is a great recipe for a traditional Indian dish, but you can also get great results with fewer ingredients. My roots are from Fiji; we don't always put masala (curry powder) in veggie dishes. I often omit cumin seeds, ginger, masala and yogurt. Follow the procedure as described, but sprinkle a little lemon juice and ground cumin at the end. Sometimes I cook it down to a smooth consistency and use it as a dip like baba ghanoush (sp?). This is the only way to get my DH to eat eggplant.
Excellent! My first attempt at a curry dish and everyone loved it!
I first made this in a kitchen that wasn't mine and I had limited resources. I am still not sure what ginger garlic paste is- so i just combined pressed garlic and ginger. I didn't have yogurt so I added a splash of sour cream and had only jarred peppers. and added parsley instead. I know that this changes a lot of initial flavors, but I'm convinced that the recipe as written is amazing. Maybe could have used an addition of a protein like chickpeas
I used 1 tbsp minced garlic and 1.5 tsp dried ginger in place of the garlic paste, and I left out the yogurt (because I forgot) and the jalepeno (didn't have one). I also left the skin on the eggplant after roasting it at 450 for 30 minutes. It turned out fantastic!
This dish confirms my love for eggplant. I used 1/2 T minced ginger and 1/2 T minced garlic in place of the paste
It was okay. Was a bit disappointed that it wasn't as flavorful as I thought it was going to be based on the reviews. It needed to create some sort of sauce to help complete the meal.
Excellent with some turmeric and mustard seeds fried up w/ the ginger/garlic. Added some zucchini and squash to bulk it up. Did a simmer/fry version rather than bake, smelled incredible, tasted the same. Served over green lentils.
Not bad. Will cook it again some time but I don't think it will blow away my Indian in-laws who are used to the real stuff. I used garam masala instead of curry powder and added some coconut and brown sugar as our tomatos are pretty tasteless.
I love this recipe and it's one of my meat loving husband's favourites! I do make quite a few modifications, as we like lots of flavour! I usually use 2 eggplants (diced then roasted in olive oil and salt) plus what ever other vege i have handy like cauliflower, beans or potato (also roasted). I double cumin, ginger, garlic and curry powder, use a tin of tomatoes instead of fresh, and add the yogurt as a side on the plate rather than cook it. All these changes probably make it far from authentic, but after making this dish regularly this is how we like it best. Thanks for sharing Yakuta!
Everyone, including my 1.5 year old liked this. She loves eggplant but has been very picky a bout foods with a lot of flavor lately. I decided to make this anyway, my husband and I love Indian cuisine. Because it was such a hot day instead of baking the eggplant I added olive oil to a frying pan and placed the Japanese eggplant, that I had cut into large chunks, into the hot oil and cooked until tender flipping as not to burn it. I had to make the garlic ginger paste using 3 cloves of garlic, ground ginger and salt. I used a cubanelle paper in place of the jalapeno and added chili powder for spice.
This was phenomenal because it is such a versatile dish. Definitely in my repertoire of recipes for good.
Due to the lack of ingredients on hand, I used cumin powder in place of cumin seeds; garlic powder in place of ginger garlic paste; omitted the tomato, jalapeno chile pepper and cilantro....and it still turned out great!
This recipe was absolutely delicious! Never made curry before and it came out great. Love eggplant so I'm always looking for recipes that feature eggplant as the main ingredient. Have to say, I did a little switch...didn't have plain yoghurt so I used 1/2 cup of lowfat cream cheese instead....made the curry lip-smacking good. I'm still smiling from the blending of flavors! Thanks for a great recipe.
this is an amazing recipe!!! I am eating it right now :).. I took one star off for a few reasons. I think there should be 2 eggplant in this. Also, I think coconut milk is more traditional than yogurt, so that's what I used. Like other reviewers, my pan burnt on the bottom during the 10 minutes of high heat. I will definitely be making this again!! I used a 14oz can of tomatoes, but next time would double it :) yum!!!
Good recipe overall. Doesn't specify garlic:ginger ratio for garlic ginger paste, but I did 1:1. Didn't have whole cumin seeds; used ground cumin. Didn't have yogurt; used sour cream thinned with a little water. Only used 1 heaping tsp of curry powder, but was waaay to spicy for my toddler & spouse, but we tamed it with more sour cream on their plates. Might depend on your particular curry powder, though, so I'd suggest adding sparingly to begin with and adding more as needed.
I make this a few times a year and it really rocks! I add peas to the finished dish for some color. Thanks for this great recipe!
A bit more time than estimated was expended in the preparation (more like 1.75 hrs). Also, not as tasty/spicy as other versions I have tasted in the past. But nice recipe overall.
This was delicious. Try piercing the eggplant w/ a fork before baking to prevent it from exploding. Also, I added very thinly sliced chicken and it was great.
Yum! Very easy & tasty with some rice. Will add peas next time. Changes: 1) cut the eggplant in half, brushed it w/ olive oil, & broiled it at 450 (as called for in recipe) for 30 minutes. 2) Couldn't find ginger garlic paste, so I minced 2 cloves of garlic and sprinkled ground ginger. 3) Used 1 + 1/2 tomatoes. 4) Mixed up this recipe w/ another & added a cup of chicken broth w/ yogurt. Did not add salt because of the salt content of the broth. Still tasted good. Like some that I had at an Indian restaurant.
I have just started with experimenting with Indian cooking, and this is a great dish for a beginner like me!
Delicious, although I feel like it was missing something. But it went really well with a spicy chickpea curry and basmati rice.
Oh, wow. This is VERY close to the eggplant we used to get at our favorite Indian restaurant, in New Jersey. So much flavor for such simple ingredients! I used coconut milk instead of yogurt, and fresh ginger and garlic mashed together with salt. I simmered it on medium-high for eight minutes, and it started to burn, but the flavor was still perfect. This is an absolute keeper.
I made this with red bell peppers and tofu instead of eggplant and it was still really good.
I liked this very much, but would change a few things when I make it again. It was fairly mushy, probably because my eggplant wasn't big enough. In the future, I will stir fry the eggplant, remove, and then follow the recipe. In the picture, it appears that the skin of the eggplant was left, altho' the recipe calls for removing it. Skin stays on next time I make it (I like eggplant that way). And I like the suggestion about garam masala. Maybe both. Really a keeper recipe!
Awesome. Made according to recipe except I simmered on low for the last 15 minutes instead of 10 min on high. Thought that would result in some burning sensations.
I messed up this recipe cuz I didn't have ginger garlic paste. However, I loved the way it tasted without it, so next time I will have the ginger garlic paste and I have the feeling I will like it even better! Served it to myself over rice (boyfriend doesn't like curry--too bad for him!).
Came out a little yogurt-y and blander than I'd hoped. Next time I'll use less yogurt, more jalapeno, and try using japanese eggplants (smaller and sweeter) than the large kind. Still pretty tasty.
I found this recipe on a different website and they had a link to this recipe. Never having eaten Indian food, I have nothing to compare this to. I thought it was good, but extremely spic'y! I don't know if thats the curry, but if you don't do spicy food, this isnt for you.
Oh man, this one was SOOO delicious! Just like restaurant food, like other reviewers say. I added some red bell pepper strips because I had them, and it added nice colour. I also used ginger cloves and minced ginger because I didn't have the paste. And lastly, like other reviewers, I found that adding 1/2 or 3/4 cup water near the end made it a bit more "saucy". But wow, I'm sending this recipe to all my friends. YUM! Thanks!
Pretty close to the flavor of my favorite version that I had at a restaurant in Berkeley, CA. It's great to be able to make this at home, and it's a hearty vegetarian dish to flesh out my weeknight rotation.
This dish tastes very authentic, cooks perfectly when you follow the directions and is great served with brown jasmin rice. Very good, will make again!
I really like Baingan Bharta. This is a great dish with just the right kind of spice. Yum.
Very nice. Used garam masala, which did feel like a better fit. Didn't use lemon juice at the end, which in retrospect would probably have made even better.
This recipe was just ok. I think it would have been better if the eggplant was more finely chopped or even pureed. I will try this again.
I make this all the time and you just can't stop eating it. I cut the eggplant in long strips when cooking. Serve this with rice or naan.
I made this exactly as is, except that I had to create my own ginger-garlic paste (I minced 1/2 tablespoon each to make it). I found it incredibly salty. Perfect level of heat to it, but it was so, so salty! I can hardly eat it. I'll leave out the salt next time, and possibly put more yogurt in to combat it...I double-checked all the measurements, too. :(
Awesome! I found this a bit spicy for my taste, so I might use a little less curry powder next time, but my boyfriend thought it was perfect. Instead of roasting the eggplant I cut it into small pieces and simmered it in a wok in some olive oil while cooking the other veggies, and then mixed it all together with the spices and yogurt. I also used diced garlic and ginger instead of the paste, and dried cilantro instead of fresh (that's what I had on hand). Thanks for yummy recipe!
I felt like this had a bit of a strange consistency. The flavor was very good. I used Greek yogurt, but maybe a yogurt with a more liquidy consistency would have worked better. We served it over rice.
I liked this recipe since it has a homemade taste as that cooked in my vegetarian Indian's friends home. It taste different and more healthy in that it is less greasy than versions in the restaurant. I did add some ground nutmeg to taste and a splash of lemon juice for the flavors to marinate. I also added a tsp of sugar for more flavor since the tomatoes I used were tart. In addition to the eggplant I also added a roasted pepper. I cooked it at a high temperature and served it over Basmati rice.
Very good. I cut down on the jalapeno and curry because I was worried that it would be too spicy but I wish the end product would have been spicier. Next time will make as written and maybe even add some spice. Hubby liked it even though there was no meat. I used fresh ginger and garlic in place of the paste and less oil, probably closer to 1 tablespoon.
This was really delicious. My family just recently started eating more meatless meals, and this was very filling! Enjoyed by the whole family, even my 1 and 3 yr old.
This was pretty good. I think I would give it a 3.5 star if I could. I cut the eggplant in half and baked it at 400F for 25 minutes and it was easier to deal with than a whole eggplant. I didn't have ginger garlic paste, so I used 1 tsp fresh ginger + 2 cloves of garlic. I think if I make this again, I will add some red pepper flakes to spice it up. It tasted very healthy and was very low in sodium (if you were not heavy handed on the salt).
Yummy! This is such an awesome recipe. I did alter this a bit though. I diced up the eggplant and cooked it on the stove top. I did not add the jalepeno pepper because I like my Indian food mild. I also added half a can of coconut cream and some lemon juice. The yogurt I did not cook (to keep the good bacteria) but just added some ontop of everyones dish. This is a restaurant quality dish!
Delicious and easy! I followed the recipe exactly, except that I left the peel on the eggplant, and unless the "bunch" of cilantro is a lot smaller than the bunches I buy, I used a lot less cilantro. The eggplant I used weighed 27 ounces before cooking it, and it produced 4 moderately sized portions. Tasted great, but quite spicy and our bellies were burning a while after eating this, so if spices might bother you, reduce the spice:eggplant ratio. The size of the tomato was also non-specific, so could affect the outcome. Measurements in ounces or cups, for any ingredient, in any recipe, are specific and are more helpful than non-specific amounts like "bunch" or "large".... just something for members to consider when submitting recipes. Update: Made this again when I was in a hurry so instead of roasting the eggplant, I cut it into 1" cubes and put them under the broiler at the same time I was sautéing the onions/cumin seeds. This saved 30 minutes of cooking time and was actually an improvement. The eggplant was slightly charred (on purpose) and not as slimy.
Great vegetarian recipe. I crushed the eggplant and used whole milk yoghurt for a creamy consistency.
Delicious! I used a can of diced tomatoes instead of one fresh but pretty much followed the rest of the recipe as written. My husband & I both just loved this!
DELICIOUS! I added a lot of different veggies along with what the recipe called for. I also added about a tablespoon of garam masala. YUM YUM YUM! Served with garlic naan. Will definitely make this again!
I'm not Indian, so I can't attest to authenticity, but it was delicious. However, as a time-saver, I baked the eggplant already cut into cubes, and left skin on. It was just as good, and much much less time and labor.
This absolutely wonderful, I made this and ate the whole thing, LOL Next time I will double the recipe.
For me, this was a wonderful basic recipe. I tweaked the ingredients a bit to make my final dish more similar to that of my fav Indian restaurant. I used an entire small can of tomatoes, and to counter the acidity, I added almost a tablespoon of honey. I upped all the aromatics -- onion, garlic, ginger, garam masala, and cumin -- because I prefer a very strong flavor. Though I know that other users aren't fans of yogurt, I love it, and I think it's an important addition. I had no problem with curdling (even with the addition of extra tomatoes).
I love this recipe. However, to make it more like what I order at the restaurant, I add more oil, and puree it with a hand mixer. I also never have cumin seeds, but regular cumin works just fine, as does pressed garlic and chopped ginger.
Fantastic. I like the eggplant skin, both for color and texture, so I didn't peel it. I used Greek yogurt, which I prefer, and it gave my curry a slightly thicker consistency and since it doesn't have that chalky taste I feel most store yogurts have, the spices were very lively.
This was a very good version of this dish. If you like bharta, I think you'll really like it. Good testure, good flavors. I did substitute 1/2 tbsp grated ginger and 1/2 tbsp minced garlic for the garlic/ginger paste. I did not use the garam masala substitution. This recipe may be a 5, but since my personal preferences rated it a 3 (I would rather have mushroom curry), I couldn't give it the 5 star rating.
I tripled this recipe so it will be enough for 12 servings. My friends really liked it and thinks it is really authentic! I left out the tomato since one of my friends don't eat tomatoes. It still tastes really good without the tomato. Get some naan from the store! It tastes really delicious with naan.
I used low fat greek yogurt and it did particulate a bit. Adding roasted red peppers to this really enhanced the smoky flavor. Husband loved it. Will make again and try with plain yogurt instead.
Absolutely delicious! We didn't need to make any changes. Just served it over some rice.
This was so delicious. Rather than baking the eggplant I added it raw to the pot after cooking the onion and cooked it that way.
Most curries taste best when they've been allowed to sit or simmer for several hours. I put this together very quickly and then transferred to a small crockpot for about 2 hours. It was very good, but next time I'd make a few changes: reduce the amount of jalepeno to either a small pepper or 1/2 med. pepper. When using crockpot, don't add yogurt until just before serving. I also only cooked the eggplant for about 15 minutes--soft, but not mushy. Overall, this delicious.
Delicious! I was looking for an easy eggplant recipe and this one really hit the spot! I didn't have all the ingredients on hand so I did a bit of substituting: I used fresh ginger and garlic instead of the paste, half a can of tomato sauce instead of a tomato and some sour cream with milk to make up for the plain yogurt. I'm sure these modifications changed the taste a bit, so it's no longer authentic Indian, but it turned out great (boyfriend gave it two thumbs up!) I served it hot with brown rice - makes a fabulous, meatless dinner. Thanks so much for sharing!
First try at cooking Indian food. The meal was served 20 minutes ago and it's already gone. :)
