Total Time
Prep 1 hr
Cook 10 hrs

Adapted from BHG.

Ingredients Nutrition


  1. In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
  2. Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
  3. Pour the broth over all.
  4. Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
  5. Ladle into individual soup bowls and sprinkle with cilantro.
Most Helpful

Have been making this since 2005 out of our BH&G Slow Cooker Recipes cookbook. DH adds his jarred sauces (e.g. Patak's) and loves this! Thanks for posting, ratherbeswimmin'!

mersaydees October 12, 2009

This was pretty good but my husband said it needed more textural variety. There was a ton of leftovers but when I ate some the next day for lunch, they had gotten very, very soggy and unappetizing. Maybe I overcooked it. I probably would not make this again since I like to cook things that I can eat all week.

Prose April 10, 2008

This is so full of vegetable goodness that we ate it as a stew over rice rather than as a soup.I scaled the recipe down and my crockpot was full. I think we will be eating this recipe in one form or the other for the rest of the week.Brilliant recipe when your eggplants are producing copious amounts of fruit :).

Missy Wombat January 28, 2008