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This was really good, especially the sauce. You could even eat it by itself on rice. I baked the eggplant at 400 F for 45 minutes, instead of broiling. I added a seeded chili pepper in with the onion for a touch of spice, and squeezed lemon over the finished dish. It served almost three as an entree with brown rice.

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Maito October 21, 2007

I like the method but found the sauce needed more herbs ground into it. I also grated ginger and sauteed it along with the garlic.

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giastorm August 28, 2011

The sauce was wonderful. I was actually being dyslexic and switched the measurements for vinegar and molasses, but it was fine. It doesn't seem to blend with the eggplants as well. Needs a little fixing that way, but I'm not totally sure how. Sauce is a keeper though. Thanks!

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Simonich February 06, 2008

If you love Indian food then this is one to try, I did omit the mustard seeds and did some spice amount adjustments, This really only was enough to serve my DS and DS so next time I will double the recipe, thanks for sharing Engrossed...Kitten:)

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Kittencal@recipezazz May 20, 2007

I served this with Uncle Bill's Barbecue Tandoori Chicken (#63800). I put it under the broiler for 5 minutes and it got a bit too browned so turned the slices over and broiled another 3 minutes and the other sides also got a bit too browned with this length of time. However, The sauce is so delicious and full of taste to pretty much cover up the hint of burned taste. This really is quite delectable and I will definitely make it again keeping a closer eye on the broiler. My sister loved it too and also plans to make it for her and her husband.

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echo echo January 19, 2007
Indian Spiced Eggplant (Aubergine)