Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes and Cilant

From: Calli

On Aug 2, 2007

This was easy and delicious. Unfortunately, I didn't have ginger in the house, but I'm looking forward to making it again with that. I don't care for cilantro, so I didn't use that either. The sweetness of the roasted eggplant and fresh tomato was so nice with the bit of hear from the spices. This could easily become one of my go-to recipes.

From: merst21

On Oct 11, 2006

I only had 1 eggplant so I scaled back the recipe. I think I used too much ginger, though. Otherwise this recipe was AWESOME! Just like I've had from Indian restaurants. Served over Jasmine rice (no Basmati rice on hand). Thanks for a great recipe! Will be making again.

From: Sue L

On May 5, 2003

This is not a pretty dish to look at, but the flavor is very good and the flavor of the eggplant came through nicely. I think the seasonings were balanced, not too much spice. The onions were slightly heavy, I might go with smaller ones next time. Overall, a very nice Indian dish, it went well with rice, I also served it with chole as part of a vegetarian meal. Thanks for the recipe!

From: eatrealfood

On Dec 26, 2004

my husband (who loves eggplant), made this for me (who didnt like eggplant), and i was a convert. i think he took some liberties and used garam masala and chili powder instead of the paprika and cayenne pepper (as these are the spices more commonly used in traditional indian cooking). he also used mustard seeds. as sue L says, the visual appeal is not so great, but its definitely my favorite way to have eggplant now. i wil lbe asking him to make this for me again