CHEF JEFF — ONE BYTE AT A TIME: Ginger-Garlic EggplantIndian recipes are tailor-made for slow cookers.
By: Herald Staff Report,
Indian recipes are tailor-made for slow cookers.
3 medium eggplants, unpeeled, cubed (about 12 cups)
2 medium yellow or red onions, peeled, finely chopped
1 4-inch piece ginger, peeled, grated or finely chopped
12 cloves garlic, finely chopped
6 to 8 green Thai or serrano chilies, chopped
1 heaping tablespoon each: cumin seeds, red chili powder
1 tablespoon salt
1 teaspoon turmeric powder
¼ cup vegetable oil
Put all ingredients, except oil into a 4- or 5-quart slow cooker. Drizzle oil over everything; mix thoroughly. Cook on low, 5 hours. If eggplant begins to look dry while cooking, drizzle a little more oil into the slow cooker. Serve with roti, naan or rice.
Yield: Serves 8.
Approximate nutritional analysis per serving: 171 calories, 49 percent of calories from fat, 10 grams fat (1 gram saturated), no cholesterol, 20 grams carbohydrates, 3 grams protein, 1,172 milligrams sodium, 10 grams fiber.
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