Slow-cooked Eggplant and Potatoes

January 21, 2014 By: Megabeth Category: Main Dishes, Recipe Print This Post Print This Post

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12056351325_071c071fa5_b I totally sailed through preparation of this dish. I sliced the eggplants, potatoes and onions and then used my dicer-chopper device. I prepped all of the spices in a small bowl and just dumped them in. I also used pre-sliced jalepenos because, well, they were easy. The rice was thrown into the rice cooker when I uncovered the eggplant and it was done at the same time as the eggplant and potatoes.

A recipe note: I opted to use white pepper instead of chili powder because I’ve cooked a lot lately with chili powder and wanted to alter the flavor profile a little bit. Try it with chili power, I’m sure it will come out nicely!

Recipe: Slow-cooked Eggplant and Potatoes

By: Megabeth

Summary: A flavorful eggplant and potato dish with a blend of Indian spices

Ingredients

  • 1 medium eggplant, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
  • 3 white new potatoes, peeled, cut into 1/2-inch dice
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 jalepeno, seeded and minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 Tablespoons olive oil
  • 1 Tablespoon sea salt, or to taste
  • 1 Tablespoon chopped fresh parsley

Instructions

  • Combine everything but the salt and parsley into slow cooker.

slow cooker eggplant and potatoes

  • Cook on high for 2 hours. Stir once after about 45 minutes.
  • After 2 hours, cook uncovered on low for 30 minutes. (If the mixture does not have a lot of liquid, then leave the cover on.)
  • Add the salt and parsley. Serve over a fragrant rice such as basmati or jasmine.

Preparation time: 15 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Diet type: Vegan

Number of servings (yield): 4

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