November 3, 2011 at 11:44 am
by Irina Gonzalez
When I saw our food editor make Chicken Curry for the What We’re Eating column, I immediately wanted to make something with curry myself. As a fan of seasonal eating, I also wanted to make something with the Italian purple eggplant I had bought at the local farmer’s market the other day. Digging around on the internet, I found a recipe for a great eggplant curry from one of my favorite bloggers, Fitnessista.
But look what happened! I don’t know how, but somehow I ended up pouring in way too much water into my slow cooker. It was a complete accident (okay, maybe I wasn’t fully paying attention when prepping my ingredients at the end) but I decided to embrace my mistake and make soup instead. So here it is, my slow cooker curried eggplant soup! It actually turned out quite delicious and I loved having it with some pita bread. This is how I made it:
First, I peeled my eggplant and tried to remove some of the seeds. But, there are honestly too many. Instead, I decided to just chop it into little pieces.
I coated the slow cooker with some cooking spray and put in the chopped eggplant (which had started to suffer from oxidation a little bit).
Then I threw on top my chopped onions, tomatoes and all the seasonings.
I poured in the water and mixed everything together, then set the slow cooker timer and went to work.
When I came home and lifted the lid from the slow cooker, the aroma of curry hit me strongly. It smelled so delicious that I wanted to try some right away. But, first, I had to put it all through my blender.
Slow Cooker Curried Eggplant Soup (adapted with fresher ingredients– and made into soup– from Fitnessista’s Slow Cooker Eggplant Curry).
Yield: 6 (1.5 cup) servings
Prep: 20 minutes
Slow Cook: on Low for 6 hours
3 small Italian purple eggplant, chopped into cubes
3 large Beefsteak tomatoes, cut in slices
1 large yellow onion, chopped
4 garlic cloves, minced
1/2 tsp dried bay leaf flakes
3 tsp cumin
6 tsp powdered curry
3 tsp toasted sesame oil
1 tsp basil
1 tsp cinnamon
1 tsp salt
3 cups water
1. Peel your eggplant, then chop into small pieces. Chop up the tomatoes and onion. Toss them into the slow cooker, then top with the garlic, dried bay leaf, cumin, curry, sesame oil, basil, cinnamon and salt.
2. Add in your water and mix the ingredients. Set your slow cooker for 6 hours on LOW. Once it is done, let cool for 30 minutes. Then put it in a blender, mix well and serve with bread, like Indian naan or pita.
Have you ever tried a curry dish, readers? Do you enjoy Indian food or are you just starting out? And what’s your favorite soup for Fall? Share in the comments below!