Slow Cooker Punjabi Eggplant with Potatoes
- 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 dice
- 1 medium yellow or red onion, peeled and chopped
- 1 tsp ginger paste (or grated fresh ginger root)
- 6 cloves garlic, peeled and coarsely chopped
- 2 jalapeño chiles, seeded and minced
- 1 Tbsp ground cumin
- 1 Tbsp ground red chile pepper
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1/4 cup canola oil
- 1 Tbsp kosher salt, or to taste
- 1-2 Tbsp chopped fresh cilantro, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1 Tbsp)
- Cumin, ground (1 Tbsp)
- Eggplants, medium (2)
- Garlic (6 cloves)
- Idaho or yukon gold potato, large (1)
- Jalapeno chiles (2)
- Red chile pepper, ground (1 Tbsp)
- Yellow or red onion, medium (1)
- Condiments
- Ginger paste (1 tsp)
- Cooking & Baking
- Canola oil (1/4 cup)
- Garam masala (1 Tbsp)
- Kosher salt (1 Tbsp)
- Turmeric (1 tsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Published July 28, 2011 (1 year ago).
18 people saved this recipe.
