slow cooker Punjabi eggplant with potatoes
- Number of Servings: 4
Ingredients
2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice1 medium yellow or red onion, peeled and chopped1 tsp ginger paste (or grated fresh ginger root)6 cloves garlic, peeled and coarsely chopped2 jalapeņo chiles, seeded and minced1 Tbsp ground cumin1 Tbsp ground red chile pepper1 Tbsp garam masala1 tsp turmeric1/4 cup canola oil1 Tbsp kosher salt, or to taste1-2 Tbsp chopped fresh cilantro, to taste
Combine eggplant, potato, onion, ginger, garlic, jalapeņo peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir as best you can to distribute the spices and oil. (The smaller cooker will be frighteningly full, but don't worry; the eggplant will cook down.) Cook on HIGH for 2 hours, stirring after 1 hour.
After the first two hours of cooking, stir well. There should be a nice amount of moisture in the cooker, and the eggplant should have collapsed a bit. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there's not much liquid, cook on LOW for 30 minutes with the cover on.
Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it's best added at the end.)
Serve at room temperature, over rice or topped with raita, or make ahead.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERIN-BROWN.
After the first two hours of cooking, stir well. There should be a nice amount of moisture in the cooker, and the eggplant should have collapsed a bit. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there's not much liquid, cook on LOW for 30 minutes with the cover on.
Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it's best added at the end.)
Serve at room temperature, over rice or topped with raita, or make ahead.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERIN-BROWN.
Nutritional Info Amount Per Serving
- Calories: 167.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 18.0 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 9.8 g
- Protein: 5.6 g
Member Reviews