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
salt
1/2 cup fresh cilantro
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| In the crockpot |
