Slow cooker Punjabi eggplant with potatoes

THE PERFECT PANTRY(3)
Becky: "very good! only used one jalapeno and chili powde…" 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)
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    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 A2%
    Vitamin C15%
    Calcium4%
    Iron10%

    * 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(3)

    Becky a month ago
    very good! only used one jalapeno and chili powder for ground chili and was plenty spicy for me
    Louise C. 2 years ago
    Tasty and fresh! I cut down on the chili though.
    Olivia S. 4 years ago
    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.

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