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I wasn't as thrilled with this as I thought I'd be ... and I can't quite put my finger on it, which is pretty useless. I'll definitely give it a second try, though, because it was quite flavorful, and full of vegetables that I love. And I see now that I used only a teaspoon of ginger, and not a tablespoon -- and that may well have made the difference I needed. (Have to get new reading glasses!) There's a lot to like in this recipe, though, and I would recommend it to others to try it.

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KLHquilts May 17, 2007

Lovely. I made a couple of subs- such as leaving out the oil and used canned tomatoes. Super easy to make and I love all the flavors in this. I ate this a lot this week for lunch with whole grain pita bread. Thanks for posting, I would make this again.

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VegSocialWorker April 07, 2007

This takes less than 10 minutes to prepare not counting the 45-50 minutes to bake the eggplant. It is absolutely delicious, we will be making this often. It's quick, easy and delicious. Thank you for posting the recipe.

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Mary Austin October 31, 2006

Very tasty! I'd prefer slightly less salt, but my husband thought the spicing was perfect this way. I substituted one 14.5-oz can diced fire-roasted tomatoes for the fresh tomato. Skip the water and this is a perfect filling for a pita pocket. For timing, I'd start the frying part about 20 min before the eggplant is done roasting.

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rsnight August 07, 2006

Yum! Thanks for finding this delicious recipe and posting it, Lfla!

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Recipe Junkie July 14, 2006
India-Spiced Eggplant (Aubergine)