Thai-Indian Inspired Crockpot Eggplant

A couple of weeks ago Matt’s sister sent Matt home with a tub full of homegrown produce. We had a rainbow of vegetables including tomatoes, peppers of every variety, and loads of squash.

And then there was a dozen little purple eggplants waiting to be consumed.

We desperately had to go grocery shopping so I rummaged through the cupboard to see if I could find enough ingredients to make an impromptu dinner with our new bounty of produce.

I think I did alright.

Thai-Indian Inspired Crockpot Eggplant

  • 1 Jar Fire Roasted Peppers (with liquid)
  • 1 Can Light Coconut Milk
  • 1 tbsp Red Curry Paste
  • 1 tbsp Thai Style Chili Sauce
  • 1 tbsp Ground Ginger
  • 3 Medium Sized Eggplants
  • Cumin
  • Turmeric

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In the crockpot. Add a dash of cumin and some turmeric.

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A few hours later you have yourself a Thai-Indian fusion of flavors.

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Accompanied with some chewy brown rice.

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The perfect no-fuss midweek  meal.

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What pantry items allow you to assemble a quick, flavorful, healthy meal in minutes?



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2 responses to “Thai-Indian Inspired Crockpot Eggplant

  1. this looks so darn good. so creamy!!!

  2. OHMYGOSH my starred area in my reader is going to be full of YOUR posts…

    I *AM* going to make this soon! LOVE my slow cooker! ❤

    thank you !

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