This is yummy! I love that it is slow cooked in the slow cooker- it keeps the amount of oil used to a minimal amount. I used 2 Tablespoons of Indian Chili Powder and it was spicy. So if you’re using Indian Chili Powder use only 1 Tablespoon, I find the more spicier it comes out the less you are able to actually taste the other spices in the food. This isn’t a dish you can throw in the crock pock and leave your house- it needs to be watched as it will not cook to the full amount of your crock pot setting it will be done in less than 3 hours.
Found this awesome recipe from Recipes The Perfect Pantry.
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
Ginger Garlic paste- or use chopped ginger and garlic (I used both the paste and chopped garlic)
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
Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in the slow cooker. Stir as best you can to distribute the spices and oil. I cooked on High for 4 hour setting but only allowed it to cook from 2-3 hours.
If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there’s not much liquid, cook on LOW for 30 minutes with the cover on.
Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it’s best added at the end.)