Spicy Indian-Style Eggplant in a Slow Cooker
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Indian eggplant dish is a simplified version of the flavorful bharta (eggplant puree). With this recipe, you don't have to spend time roasting and peeling the eggplant. Instead, it's cooked quickly in a pressure cooker for just 20 minutes, then tossed with sautéed onions, tomatoes, and spices. The flavor is as rich and intense as if you were making it with roasted vegetables. Serve the eggplant in the sauce, garnished with fresh herbs. Steamed rice is a perfect side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large eggplant
- 2 tablespoons of vegetable oil
- 1 teaspoon curry powder
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 small onion, diced
- 1 tbsp. chopped ginger
- 2 cloves garlic, crushed
- 3 plum tomatoes, diced
- 1 cup frozen green peas, thawed
- Cooked basmati rice, for serving (optional)
- 1 tbsp fresh coriander leaves, chopped
- 1 tbsp fresh mint leaves, chopped
- Special equipment: multicooker with a capacity of 6-8 liters.
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Recipes with similar ingredients: eggplants, basmati rice, ginger root, plum tomatoes, peas, curry, cumin, turmeric, mint
Cooking the dish according to the recipe:
- Pierce the eggplant 2-3 times on each side with a knife. Place it on the rack in a 6-quart multicooker and add 1 cup of water. Follow the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 20 minutes (see Note).
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Remove the eggplants and place them on a wire rack. The eggplants should be completely soft and deflated. Set aside.
- Set the slow cooker to saute mode and, once hot, add the vegetable oil. Add the curry powder, cumin, and turmeric and saute until the spices are fragrant, about 30 seconds. Add the onion so it coats in the oil and spices. Saute, stirring frequently, until the onion is soft and lightly browned, 7-8 minutes.
- Add the ginger and garlic and stir. Cook until the garlic begins to soften, another 1-2 minutes. Add the tomatoes and cook until they break down and soften, 6-7 minutes. Add 1 teaspoon of salt. Slice the eggplant. Add the eggplant and green peas to the slow cooker and heat through, 2-3 minutes. Season with salt to taste.
- Serve the eggplant with rice, sprinkled with cilantro and mint.
Note
Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.
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