The Tri-City Herald's Food & Wine section April 27 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
The recipe calls for 6 to 8 chilies, but cut back if you feel that would be too hot.
Prep: 25 minutes
Cook: 5 hours
Makes: 8 servings
3 medium eggplants, unpeeled, cubed (about 12 cups)
2 medium yellow or red onions, peeled, finely chopped
1 piece (4 inches) ginger, peeled, grated or finely chopped
12 cloves garlic, finely chopped
6 to 8 green Thai or serrano chilies, chopped
1 heaping tablespoon each: cumin seeds, red chili powder
1 tablespoon salt
1 teaspoon turmeric powder
1/4 cup vegetable or canola oil
Put all ingredients, except oil into a 4- or 5-quart slow cooker.
Drizzle oil over everything; mix thoroughly.
Cook on low, 5 hours. If eggplant begins to look dry while cooking, drizzle a little more oil into the slow cooker.
Serve with roti, naan or rice.
Nutrition information Per serving: 171 calories, 49 percent of calories from fat, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 3 g protein, 1,172 mg sodium, 10 g fiber
Adapted from: The Indian Slow Cooker by Anupy Singla.
From: McClatchy-Tribune Information Services.