Slow cooker Punjabi eggplant with potatoes

THE PERFECT PANTRY(2)
Louise C.: "Tasty and fresh! I cut down on the chili though." Read More
13Ingredients
105Minutes
130Calories

Ingredients
US|METRIC

  • 2 eggplants (medium, stem end removed, cut into 1/2-inch dice, approx. 10-12 cups)
  • 1 yukon gold potato (or large Idaho, peeled, cut into 1/2-inch dice)
  • 1 red onion (or medium yellow, peeled and chopped)
  • 1 teaspoon ginger paste (or grated fresh ginger root)
  • 6 cloves garlic (peeled and coarsely chopped)
  • 2 jalapeño chiles (seeded and minced)
  • 1 tablespoon ground cumin
  • 1 tablespoon red chile pepper (ground)
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/4 cup canola oil
  • 1 tablespoon kosher salt (or to taste)
  • 2 tablespoons chopped fresh cilantro (to taste)

NutritionView more

130Calories
Sodium38% DV910mg
Fat11% DV7g
Protein6% DV3g
Carbs5% DV15g
Fiber24% DV6g
Calories130Calories from Fat60
% DAILY VALUE
Total Fat7g11%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium910mg38%
Potassium500mg14%
Protein3g6%
Calories from Fat60
% DAILY VALUE
Total Carbohydrate15g5%
Dietary Fiber6g24%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

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Louise C. 3 Apr 2018
Tasty and fresh! I cut down on the chili though.
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Olivia S. 1 Nov 2015
Husband loved it... me, not so much. I also didn't have gram masala or turmeric or cilantro, and I didn't add jalapeños. But eggplant is hard for me.