Fiery Eggplant

Picture courtesy of Restaurant Girl

• 1 large eggplant, cut into wedges
• 1 can diced tomatoes
• 1 Tsp ginger paste or a 2 inch piece of fresh ginger, diced
• 1 Tsp minced garlic or 10 cloves of fresh garlic
• 2/3 c vegetable oil
• 1 Tsp fennel seeds
• 8-10 cayenne, Serrano, or green Thai chilis, stems removed, chopped
• 2 Tsp ground coriander
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 Tsp salt

Place the cut eggplant in a colander sitting on a plate.  Sprinkle with salt.  Let stand at least 30 minutes or more.  The eggplant will release a brown liquid.  This process will remove much of the eggplant’s bitterness.  

Then wash off the salt and empty the eggplant onto a paper towel to dry somewhat.

Add the diced tomatoes, ginger paste, and minced garlic to the crockpot. 

Saute the fennel seeds in about 1 Tsp oil over medium-high heat.  Then scrap the seeds and oil into the crockpot.  The heating releases the fennel’s flavor.

Add the vegetable oil, chilis, coriander, turmeric, and eggplant to the crockpot.  

Cook on low for 3-4 hours.

Add salt to taste when the eggplant is done.

Adapted from Anupy Singla’s The Indian Slow Cooker:  50 Healthy, Easy, Authentic Recipes, 2010.

DIETS:
Diabetic:  yes
Gluten Free:  yes
Nightshade Family Free:  no
Paleo:  yes
SugarBusters:  yes
Sugar Free:  yes
Vegan:  yes
Vegetarian:  yes
Wheat Free:  yes
200 Calories or Under:  no (this dish is too rich in oils)

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.