Aloo Baingan (or Spicy Potatoes with Eggplant)
Over the past week I’ve been reminded of the deep and undying love I have for my slow cooker. While it’s getting on in age, it’s dependable and loyal – constantly serving up delicious dishes with very little effort. This past year I received a new book just for this technological wonder “The Indian Slow Cooker“, and boy was I ever thrilled. I’ve made a few recipes directly from the book in the short time I’ve had it, and have already started adjusting dishes in order to better fit my family. Today’s recipe falls in to that second category, as the original dish required adjusting flavors halfway thru the cooking time – which (for me) negates the purpose of a slow cooker. When I use a slow cooker, I want to toss things in and forget about them until it’s time to eat. Maybe some slight adjustments at the end, adding cheese or breadcrumbs or similar topping, but mostly just want to be done with it as fast as possible.
3 shallots, diced
3 garlic cloves, diced
1 tbsp garam masala
1/4 tsp cumin seeds
1/2 tsp tumeric powder
1/2 inch fresh ginger, minced
2 tbsp salt
3 thai chilies, minced
3 tbsp vegetable stock
1 large American Eggplant (or 2 medium Ichiban eggplant), roll cut and then halved
1 lb butter potatoes, quartered (around 3 medium sized potatoes)
1 red onion, chopped
- Place all ingredients in slow cooker on low for 6 1/2 hours.
- Turn heat to high and cook for a final 30 minutes to insure potatoes are cooked all the way thru.
- Serve over brown rice and Enjoy!
This dish has a bit of a kick to it, but can be cooled down by dropping out the chilies or adding some plain yogurt to take the edge off. We both enjoyed ours as is, serving over top of some brown rice. One of these days I’m going to figure out how to make naan and then I’ll be all ready for a real Indian dinner.