Slow Cooker Curried Eggplant

Serve with rice, naan or yoghurt.

1 can (796ml) diced tomatoes.

1 sweet onion, diced

½ cup whipping cream (35%)

3 Tbsp tomato paste

2 Tbsp minced fresh ginger

4 cloves garlic, minced

1 Tbsp garam masala

1 Tbsp mustard seeds

2 tsp cumin seeds

2 tsp granulated sugar

½ tsp hot pepper flakes

½ tsp salt

2 large Italian eggplants (about 1 kg), trimmed and halved lengthwise

½ cup chopped fresh cilantro (optional)

In slow cooker, combine tomatoes, onion, cream, tomato paste, ginger, garlic, garam masala, mustard seeds, cumin seeds, sugar, hot pepper flakes and salt.

Arrange eggplant, cut sides up, over top of the mixture. Cover and cook on low until eggplant is tender. About 8 hrs.

Using 2 slotted spoons, remove eggplant to cutting board. Scoop flesh into fine mesh sieve; with back of spoon, gently press on solids to remove excess liquid. Discard skin. Stir flesh into slow cooker; sprinkle with cilantro.

From: Canadian Living Feb 2015.