"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Monday, August 11, 2014

Slow Cooker Indian Eggplant: Bhurtha #Food of the World

Slow Cooker Indian Eggplant- Bhurtha- simplelivingeating.com


Here we are in the middle of August and I was expecting the weather to resemble India's weather... instead it is cool and in the mid to low 70's here in New York.


Food of the World is enjoying a balmy stay in India this month. All the wonderful vegetables that are connected with India cooking are in season and I am still enjoying ways to use my crockpot in the summer. 


Slow Cooker Indian Eggplant- Bhurtha- simplelivingeating.com

My Slow Cooker Indian Eggplant recipe is based on a traditional Northern Indian dish called Bhurtha. I simplified the seasoning using primarily Garam Masala to get the Indian flavor and of course, I threw it all in the slow cooker.


Slow Cooker Indian Eggplant- Bhurtha- simplelivingeating.com

The result was fantastic. We enjoyed this dish served with Naan bread and basmati rice.

Click around below to enjoy some more Indian dishes.. if you have any to share please hook them up to the party.


Slow Cooker Indian Eggplant- Bhurtha- simplelivingeating.com


Slow Cooker Indian Eggplant: Bhurtha

by Diane Balch
simplelivingeating.com

Preparation time: 10 minutes                            Serves: 6 - 8


Ingredients:

3 tablespoons of Extra-Virgin Olive Oil (EVOO)
3 medium eggplants, peeled and chopped into 1 inch cubes
1 large onion diced
1 teaspoon of grated ginger
1 can 28 ounces or fresh tomato diced
2 garlic cloves minced
1 tablespoon of garam masala
1/4 teaspoon of cayenne pepper
1 tablespoon of salt
1 tablespoon of pepper
Garnish: fresh cilantro


Directions:

1) In a large bowl whisk together: EVOO, ginger, garlic, garam masala, cayenne and salt and pepper.

2) Mix into the bowl the tomatoes

3) Put into the slow cooker onions on bottom with eggplant on top.

4) Pour seasoning tomato mixture over eggplant.

5) Cook on low for 6 to 8 hours or on high for 4 hours.

Serve with basmati rice, Naan bread, and plain yogurt. 





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5 comments:

  1. Your version of the Baigan Bhurtha looks really appetizing.

    ReplyDelete
    Replies
    1. Thanks Tanusree,
      I know it's not authentic... it is definitely for the novice Indian cook.

      Delete
  2. Indian cuisine has so many eggplant recipes but I don't like eggplant so those I dont eat. However glad you enjoyed it

    ReplyDelete
  3. I have really grown to love Indian food over the past year or so, and this sounds perfect. Eggplant is one of my favorite vegetables!

    ReplyDelete
    Replies
    1. Thanks so much for visiting my posts and your kind comments.

      Delete

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