I just served this and i think it came out pretty well, only change i made was i cut the egg plant in to length wise bits before baking it, cos i wanted egg plant which would mix well with the curry. Will make again,

I followed the recipe exactly and didn't really care much for this dish. Maybe I am too accustomed to Butter Chicken and Chicken Marsala and so a dish with only Eggplant was just not for me? Not sure - but either way, I doubt I will make this meal again. However, for a quick and simple version of Naan, I just put pieces of pita bread on a pan, some butter and minced garlic on top and placed in the oven at 350 for 10 min. or so. Not quite the same as the real thing, but a great and fast substitute!

My 4th wife is Indian, and I made this for her parents when they visited, they loved it, and now me too!

This turned out really good, though I didn't realize until I had started cooking that I didn't have any plain yogurt so I had to use peach yogurt instead, it added a very nice sweet flavor to the curry.

This is a great recipe- my husband really likes it. If it starts to dry out while cooking, I simply stir in some water to give it nice creamy texture. I serve it with handmade rotis.

I tried another recipe for Baingan Bharta at another site, but this one is much, much better. Served over rice and some chapatti bread (also from this site). Note on the spiciness level: I only used half of a jalapeno pepper because I wanted my husband to try it too. The result was that I found it could use more spice, but he found it VERY hot.

Very easy to make and very tasty.

This was very good for the time it took me to make it. I partly fried/partly microwaved the eggplant, and making the sauce was super easy. I used cumin powder instead of seeds, fresh ginger and garlic, omitted the tomato & chili, and used dry cilantro instead of fresh. I also probably used more curry than the recipe asked for, and a pinch of cayenne to add some kick (instead of the chili). A bit less than a teaspoon of salt was just fine, and I added some sugar since there was definitely something missing. Without the sugar I just wouldn't have liked it... It added a sweet roundness. Next time I'll double the recipe and I'll definitely experiment way more!

Just Wow!!!!!!!!!!! Perfect recipe!!!

Delicious! This was my first attempt at Indian and it turned out wonderfully. Like many other viewers I used fresh ginger & garlic in place of the paste. Also used canned tomatoes and saved the liquid for the simmering. Loved it!

Loved this recipe. I pureed the jalapeño to avoid hot spots. My kids ate it too (especially the baby) I just removed their portion before I added the pureed jalapeño.

Edible, but not my idea of a typical yummy Indian dish. I doubled the spices and still thought it was a little bland. Probably won't make again.

WOW! So so good! I reduced the amount of oil to a splash, and used non-fat yogurt and this still tasted so amazing! Thank you so much!

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).

I'm always looking for a way to make eggplant not taste like eggplant, and this was excellent for that. Pretty easy, too. In the future I may experiment with adding more spices.

very good but would not remake it...not sure if I enjoyed the yogurt flavour

I accidentally put in too much yogurt and it was still good - the flavors really come together deliciously! Didn't have cumin seeds so I used ground cumin. I would add more spices in the future, especially more curry powder. I threw in a pinch of cinnamon too.