CHEF JEFF — ONE BYTE AT A TIME: Ginger-Garlic Eggplant

Indian recipes are tailor-made for slow cookers.

Ginger-Garlic Eggplant

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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