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Friday, January 8, 2016

Slow Cooker Coconut Curried Eggplant


The original author said this recipe was inspired by Baingan Bharta which she always orders when her and her family go out for Indian food. I've not had Baingan Bharta, but I've always been a little disappointed when making Indian cuisine at home, we seem to be able to replicated some of our favorite Thai dishes pretty closely, but there's just something lacking about the Indian food.

Recipe from Eating Bird Food.

Ingredients:
-4 cups chopped eggplant (peeled, if desired)
-4 cups chopped zucchini (or more eggplant)
-1 medium yellow onion, chopped
-4 cloves garlic, minced
-1 tablespoon curry powder
-1 tablespoon garam marsala
-¼ teaspoon cayenne pepper
-¼ teaspoon cumin
-1 teaspoon salt
-1 6 oz can of tomato paste
-1 15 oz can coconut milk
-¼ cup vegetable broth
-chopped fresh parsley for garnish


Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. Add the vegetable broth to help thin out the mixture a little. Cook on low for 4-5 hours. Garnish with fresh parsley and serve warm with rice and naan.





Overall this was just okay. We both thought it was a little lacking in salt and added some additional to our meals. It was good to serve this with bread to pick up the extra sauce. Dave and I both took leftovers to work, but I just don't think it was something that I would make again.

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