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In recent years, the trend towards plant-based diets has surged, with more individuals and families seeking nutritious, meat-free meals that are both satisfying and flavorful. Among the many vegetables that have captured the hearts and palates of home cooks, eggplant stands out as a versatile and delicious choice. This unique ingredient can adapt to a variety of cooking styles and cuisines, making it an essential staple in vegetarian cooking.

Crockpot Roasted Eggplant Curry

Discover the vibrant flavors of our Crockpot Roasted Eggplant Curry, a perfect blend of spices and creamy coconut milk that highlights the versatility of eggplant. This plant-based dish is not only delicious but also easy to make, ideal for busy schedules. Packed with nutrients and rich in antioxidants, eggplant takes center stage in this comforting curry. Enjoy it served with fluffy rice or warm naan, elevating your meal to new heights. Embrace a hearty, satisfying dinner that everyone will love!
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Ingredients
  

2 medium eggplants, diced

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2 medium tomatoes, chopped

1 can (14 oz) coconut milk

1 tablespoon red curry paste

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 tablespoon vegetable oil

Salt and pepper to taste

1 cup vegetable broth

Fresh cilantro, chopped (for garnish)

Cooked rice or naan (for serving)

Instructions
 

Prepare the Eggplant: Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with paper towels.

    Sauté the Aromatics: In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Mix the Spices: Stir in the red curry paste, turmeric, cumin, coriander, and garam masala into the onion mixture. Cook for another minute until the spices are well combined.

        Combine Ingredients: In the crockpot, add the sautéed mixture, chopped tomatoes, coconut milk, vegetable broth, and the prepared eggplant. Stir well to combine all the ingredients.

          Cook: Cover and set the crockpot to low for 6 hours or high for 3 hours. Once cooked, the eggplant should be tender and the flavors well melded.

            Adjust Seasoning: Taste the curry and season with salt and pepper as needed.

              Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve hot with cooked rice or naan.

                Prep Time, Total Time, Servings: 30 minutes | 6-7 hours | 4 servings