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Sunday, 6 October 2013
Loads of Eggplant? Try this crockpot Eggplant Stew
Topic: Recipes

It seems we wait all Summer for Eggplant and get a few at a time--enough to add to a grilled vegetable medley--then maybe a few more for Roasted Eggplant dip, then a little casserole. But at the end of the season,  BAM!- the last several all mature at the same time and we're loaded.

 If that's the case, then make a batch of this  


 

 

Middle East-inspired Eggplant Stew

in the Crockpot! 

 

 

 Middle East-inspired Eggplant Stew


Prep a large, 5 quart crockpot with spray oil.


You'll need at least 6-8 eggplant of the Japanese or Ghost varieties or 2 large Black Beauty or Italian variegated globe variety eggplants (select enough to yield about 4 quarts of raw, cubed eggplant.)


Peel and cut eggplant into large cubes. Sprinkle with salt, let set for 30 minutes, rinse and place in a large bowl.


Add to the cubed eggplant, 2 tbsp of olive oil and toss in the large mixing bowl. Then, add the following ingredients:


1 (14.5-16 oz) can of diced tomatoes with the juice

1 small can of tomato paste

1 Tbsp. Lemon juice

6 cloves of garlic, chopped

1 red or yellow onion, chopped

½ tsp cinnamon, ½ tsp tumeric, 1 tsp red pepper flakes, 1 tsp dried Herbs de Provence blend


Combine together in large bowl and then transfer to the crockpot. The 5 quart crockpot is basically filled almost to the rim. Cook on “low” for 6-7 hours. The volume will have reduced by half.


Add ½ cup of split yellow peas and 1 can of rinsed and drained chickpeas. Cook one more hour.


Serve over organic, brown basamati rice. Perfectly vegetarian!

 


 

 


Posted by Karen at 14:44 CDT
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