Prep 15 mins
Cook 4 hrs
This is a combination of Indian and Persian cuisines. Adding the yogurt gives it the Persian touch. It is generally placed in a clay pot, sealed with dough, and cooked directly over hot coals; however, this recipe is written for the slow cooker. The recipe recommends adding the yogurt at the very end of the dish to keep it from curdling
- 1 teaspoon cumin seed
- 6 whole cloves
- 1 tablespoon fresh ginger, peeled and minced
- 2 teaspoons fresh garlic, minced
- 2 small eggplants, peeled and sliced into quarters vertically
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 tablespoon paprika
- 1⁄4 teaspoon cayenne (optional)
- 1 (28 ounce) can crushed tomatoes
- 2 cups plain yogurt
- 1⁄4 cup fresh cilantro leaves, chopped for garnish
- 2 fresh serrano chilies, seeded, deveined and cut into julienne for garnish
- cooked basmati rice
- In an electric spice mill (or mortar and pestle), grind the cumin seeds and cloves to a fine powder. Add the ginger and garlic and continue to grind until a powdery paste forms.
- Place the eggplant slices in the slow cooker insert.
- In a bowl, combine the ground spice-ginger mixture, garam masala, turmeric, paprika, cayenne (if using), and crushed tomatoes, mix thoroughly, and then pour the spiced sauce over the eggplant slices, spreading it evenly over them.
- Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily. When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes. Carefully mix in the yogurt and add salt to taste.
- Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant. Serve with or over rice.