Sunday, March 25, 2012
I wanted to share this slow cooker Indian Eggplant recipe with you. It's from my absolute favorite slow cooker book. I've made a ton of dishes from it, and everything has been amazing. If you like Indian food, and want to use your slow cooker more, I couldn't recommend it more highly!
I made a few changes based on what I had. For example, I used sweet potatoes rather than potatoes. I prefer to use sweet potatoes in my recipes than regular potatoes due to the health benefits, taste preference, etc.
I'm linking this up with Indian Simmer's Indian Food Palooza!
Have y'all tried making Indian food before? One thing that amazed me was how many styles of beans/lentils there were to choose from at my local Indian grocery!
What is your favorite slow cooker recipe?
Spicy Punjabi Eggplant with Potatoes (Adapted from Anupy Singla's The Indian Slow Cooker)
3 Japanese eggplants diced
1 large sweet potato peeled and diced
1 medium yellow onion peeled and roughly chopped
1 inch piece ginger peeled and cut into 1.5 inch matchsticks
2 Tb chopped garlic
4 sliced serranos
1 Tb cumin seeds
1 extra hot red chili powder
1 Tb garam masala
1 tsp turmeric powder
1/4 cup canola oil
2 Tb salt
2 Tb fresh cilantro chopped
1. Put the eggplant, sweet potato, onion, ginger, garlic, chilies, cumin, chili powder, garam masala, turmeric and oil in the slow cooker. Cook on low for 3-4 hours. (I did it longer because I looked at it and it looked like it needed to cook more before removing the lid).
2. Remove the lid and cook for another 2 hours. This supposedly helps dry up some of the moisture released by the eggplant (this wasn't an issue for me, I think because I used Japanese eggplants. But if you're using the larger more watery Italian eggplants, you should definitely do this)
3. Add the salt and cilantro. Serve with naan and rice!
Also, I got some exciting news recently. I can't wait to share it with y'all soon :)
Labels: recipes ·