Slow Cooker Punjabi Eggplant with Potatoes {Vegan, Gluten-Free}

theperfectpantry.com

Rosemary Ivic

2 medium eggplants, stem end removed, cut into ½-inch dice (approx. 10 to 12 cups)

1 large Idaho or Yukon Gold potato, peeled, cut into ½-inch dice

1 medium yellow or red onion, peeled and chopped

1 tsp ginger paste (or grated fresh ginger root)

6 cloves garlic, peeled and coarsely chopped

2 jalapeño chiles, seeded and minced

1 Tbsp ground cumin

1 Tbsp ground red chile pepper

1 Tbsp garam masala

1 tsp turmeric

1 Tbsp kosher salt, or to taste

1 to 2 Tbsp chopped fresh cilantro, to taste

Directions at theperfectpantry.com

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