Monday, August 6, 2012


This recipe is adapted from The Indian Slow Cooker Cookbook: 

The slow cooker is a great appliance for days when the temperature is in the low 90's or mid 90's or whatever.   

Indian Eggplant
I served this with baby Basmati rice and added a dollop of yogurt to tone down the heat (of the dish).  It was spicy!  I don't know if it's because the slow cooking technique made the spices more intense, but for those who like spicy--really like spicy-- this is definitely a dish to try.  Another meatless Monday!

12 cups diced eggplant
2 cups diced potato
1onion, peeled and roughly chopped
1 2" piece of ginger, peeled and cut into 1 1/2" matchsticks
8 cloves garlic, peeled and chopped
2 Green chiles, chopped
1 Tablespoon cumin seeds
1Tablespoon red chile powder
1 Tablespoon garam masala
1 teaspoon turmeric powder
1/4 cup canola oil
1/2 cup fresh cilantro

In the crockpot
Put all ingredients, except salt and cilantro, into a slow cooker and cook on low for 5 hours.  When done, add salt and cilantro.

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