Finding the time and energy to cook during the winter can be tough. However, one of the best things you can do for your health (and wallet) is cook meals at home. Knowing a few slow cooker recipes is essential for getting through a cold, dry winter. Soups, stews and curries are warming and easy to digest; these healthy comfort foods help us feel energized and keep our immune systems strong. Slow cooking is a great way to prepare healthy, hearty meals while you watch the Mindy Project or spend the day working or hiking in the forest. This recipe makes a good amount of eggplant masala, which is perfect for leftovers and lunches. The meal is gluten free (if served with rice) and dairy free as well as vegan. It is high in healthy fibres, healthy fats (if cooked in coconut oil or avocado oil) and protein. The recipe is an adaptation from one I learned at a cooking class I took while traveling in Northern India.
Eggplant Masala (from North India)
Ingredients:
4 medium-sized eggplants
4 large tomatoes (or a can of diced tomatoes)
3 white onions
10 cloves of garlic
1 can of chickpeas or lentils
5 tbs mustard oil, coconut oil or another heat-stable oil (I had avocado oil on hand)
4 tsp ground coriander
3 tsp ground turmeric
2 tsp red chilli peppers
1 tsp salt
1 tsp garam masala
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seed (I couldn’t find fenugreek when I was in the grocery store, and my dog was waiting, tied outside, so I didn’t include it in this recipe. The recipe still tasted lush without it).
a blender, stove and slow-cooker (optional)
Directions:
Heat oil on medium heat, add in the spices to release the flavours.
Blend together tomatoes, onions and garlic. Chop eggplants into 1 inch squares.
Add all the ingredients – eggplants, oil + spices, and vegetable blend, including the lentils/chickpeas – to a slow-cooker and cook on low for 6 hours or on high for 4. Take a walk with your family, meet your friend for coffee, ride your bike, have a bubble bath or leave for work. Another option is cooking the ingredients on a covered pan over medium-high heat for 40 minutes to 1 hour, or until eggplants are soft.
When ready, serve over rice or with chapati or naan.
Enjoy!
