Mark and I finally got a slow-cooker.
As anyone with a slow-cooker knows (or anyone who’s even heard about slow-cookers knows), it’s a game-changer in terms of easily putting together a meal of substantial size. Basically, you just throw your ingredients into this big tub, turn it on and a few hours later your meal is ready.
Honestly, I’m mad this thing wasn’t a part of my life sooner because that’s about as much effort as I’m ever willing to put into preparing a meal. My only beef with it is that it’s not a fast-cooker. If it could all be that easy and you could have your food ready within minutes, well that my friends would be an ultimate dream come true for me.
But since science hasn’t achieved such feats yet (or at least not at a commercial level?), I guess I’m OK with the whole slow-cooker thing.
I mean, it’s new existence in my life did compel me to whip up one of my favorite dishes of all time (which I’ve never made for myself before): chana masala, and the results did not disappoint.
Since we had an eggplant that needed to be used, I decided to incorporate it in the dish. And by “decided to incorporate” I mean, I googled “eggplant chana masala recipe” and went with the first result at the top of the page.
So this recipe I’m about to share is adapted from Bex’s eggplant chana masala recipe. Her’s wasn’t intended for the slow-cooker, but I followed along with most of her ingredients and came up with my slow-cooker masala masterpiece below.
Slow-Cooker Eggplant Chana Masala Recipe
1 tablespoon coconut oil (optional)
2 small brown onions, finely chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 large eggplant/aubergine, washed and chopped into 1-inch cubes
1 teaspoon sea salt
2 cups crushed tomatoes
1 cup filtered water
3 cups chickpeas (drained and rinsed if from a can)
2 teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoon ground paprika
1 teaspoon garam masala (I used chili powder and cinnamon to substitute)
1. Add coconut oil, garlic, onions, ginger and eggplant to your slow-cooker. Then add the eggplant cubes and stir. Add all of the spices and sea salt stir again to coat the eggplant.
2. Add the remaining ingredients (crushed tomatoes, water and chickpeas) and stir to mix.
3. Cook on high for 4 hours or on low for 8 hours.
4. Optional: Serve with coriander/cilantro leaves and fresh lemon juice.