I haven't, but I can see it working OK, though I wouldn't use too much. It typically includes cumin which I would include anyway, but also has some more aromatic spices like cinnamon and cardamom and/or cloves or allspice that you wouldn't want to overpower the relatively delicate eggplant and tomato flavors.

I haven't tried freezing, but I think it should work fine - it might become slightly more watery, so you might want to warm it a little after defrosting to reduce any excess liquid. I would just put in a sealable container to freeze. Enjoy! (Also, I have a few other eggplant recipes that you may want to try to use some up, too!)

Glad to hear! It's simple but so tasty, too.

Thanks - yes I've had baingan bharta as well. At least when I had it, it was a little more chunky and with chili as well. I liked it a lot, but this is more mellow and smooth (plus easier to put on bread/dip).

Thanks, hope you enjoy - it really is such a delicious dish.