Quick and easy eggplant curry that you can make in a slow cooker or on the stove.
Yield
6 servings
Time
15 minutes active, plus up to 8 hours in slow cooker
Tools
medium frying pan
wooden spoon
storage container with lid
slow cooker or Dutch oven
Ingredients
2 T olive oil
1 small onion, minced
2 cloves garlic, minced
2 t ginger, grated
1 pound (4½ c) eggplant, chopped
1 c water
1 t salt
1 t cumin
½ t garam masala
½ t turmeric
pinch chile powder
Directions
Slow cooker instructions
Night before: Heat oil over medium heat, add onion, and sauté 3-5 minutes, until translucent. Add garlic and sauté 2 more minutes.
Transfer to container along with eggplant and refrigerate overnight
Next day: Add eggplant and remaining ingredients to the slow cooker, and cook on low for 6-8 hours.
Stove-top instructions
Heat oil over medium heat, add onion, and sauté 3-5 minutes, until translucent. Add garlic and sauté 2 more minutes.
Transfer to Dutch oven along with remaining ingredients and cook on very low, stirring occasionally, for 1-2 hours. If it gets too dry, add more water as needed.
Serve with rice or another grain.
Notes
Adapted from the recipe for “Baigan bharta” in The Vegan Slow Cooker: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot®, by Kathy Hester.
