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Tuesday, September 06, 2005



Hmmm, I used to crave eggplant as a vegetarian as well, but now that I eat meat I still crave them. In fact, I often crave them more than meat. Maybe meat satisfies our craving for eggplant?? Anyhow, I ESPECIALLY love them in Indian food. Thanks for the recipe!


Yes! I love that idea. Maybe I'm only eating that pork belly and toro to satisfy that part of me that really just wants a velvety spoonful of baingan bharta. I think you're onto something there, Melissa.


That looks SO good! Its a bummer that I have an electric range and have to bake my baingans in the oven for bharta. It works fine but just does not have that fire-roasted taste. As a variation, folding some yogurt into bharta and serving this as a relish/dip also works well.


hey there, as I am totally new to site I did not see your other links to The Spanish Table, but good to know you're so well informed ;)
Anyhow, just wanted to say that another reason people might crave eggplants is that since they belong to the nightshade family (along with tobacco, tomatoes and peppers, etc.,) they naturally have nicotine in them. Much less than the tobacco plant of course, but I know several ex-smokers who think that's the reason for their craving...


Nupur, thanks for the tip on adding yogurt. I recently discovered thick, rich water buffalo milk yogurt made in Woodstock, NY, that tastes just like the yogurt made in India. This would be the perfect yogurt to use.

rachel, wow, nicotine in eggplant and tomatoes! I had no idea! Maybe that's why the bharta tastes so good when it's flavored by the smoke of roasting???


Eggplant is my favorite vegetable. Paired with garlic, there is no greater flavor/texture combination in the world. I love it.

I am not sure about the nicotene aspect of the equation, but it is possible. I just think eggplant is divine, and Brett--your favorite eggplant dishes are my own. The only other dish I would add is imam bayildi--that is simply one of the most delectable dishes in the entire universe.


Barbara, although I've never had imam bayildi, I just recently read about the legendary Turkish dish for the first time. It's supposedly so delicious that it caused the imam (Muslim prayer leader) who tasted it to swoon and faint, which is what the name of the dish means. If you (or anyone) can lead me to a recipe, I just might faint with gratitude!

Venkatesh Iyer

Thanks for your recipe. We usually have baingan for sambar. I will definately try this one.


it's amazing how informed you are about all these unique foods from around the world. i will be a regular visitor to your blog.


i found you while i was searching for cardoon recipies. i like your style of writting very much but i will not be making my cardoons with chopped hard boiled eggs( just the thought of it turns me off), i think i will make a frittata instead. will let you know how it turned out. thank you for the details on how to prepare cardoons.


Actually, just setting the record straight ... isn't it actually more likely that the imam bayildi caused said personage to swoon and fart ... since swooning and fainting are more or less the same thing?


I love eggplant, too. But my doctor has warned me not to indulge too deeply, as all members of the nightshade family (potaotes, tomatoes, peppers, eggplant) induce an inflammatory response in the system and can make my arthritis (bone-on-bone in my ankle) worse.

I still enjoy a good grilled eggplant sandwich every now and again, then get out the icepacks and elevate!


Hi, this recipe sounds good and since you tested out several different recipes I'm sure this one is good. But I would just like to add that garam masala (a mix of cinammon, cardamon, cloves and others) is usually added to this dish and tastes wonderful with the eggplant. Also cumin seeds are customary in this dish as with all indian dishes. I find it strange that the author, who is indian, has not added any spices at all to this recipe.

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