I made a slow-cooker version of Baigan Bharta last night. I had very high hopes, but it just didn't turn out right.This time I followed the recipe. The only thing I did differently is I didn't allow the eggplant to sit overnight with the spices. I don't think that would have made a difference. It came out with little flavor, I had to add a ton of salt and a bit extra of the garam masala.
After this debacle I looked how Baigan Bharta is normally made and the eggplant is roasted and there is usually some tomatoes in it. That makes a lot more sense in terms of the texture and flavors that I was missing. I won't make this recipe again.
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