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Thursday, August 19, 2010

Crockpot Eggplant Curry

In theory, this was going to be a great recipe. I love eggplant, curry is one of my favorite spices, and you can't go wrong with a crockpot meal. Unfortunately, this was not a McLaury favorite. Ryan and I ate it for dinner one night but neither of us had the desire to finish off the leftovers...and we rarely throw away leftovers! The dish wasn't bad, I think the spices were just too overwhelming. If you love some serious spice, you'll probably like this dish. We're fans of spicy foods but even this was too much for our palates. I think I'd prefer it without the cayenne, and maybe a little less curry powder. The texture was spot on, especially for having been sitting in a crockpot all day! Maybe if we'd had this in the middle of winter it would've had a warmer welcome. Oh well, I promise to share our kitchen adventures on here and we can't choose EVERY one as our favorite! It wasn't for us, but maybe it's for you!

Crockpot Eggplant Curry
from the Fitnessista

-1medium eggplant
-1 yellow onion
-1 can diced tomatoes, drained
-1 can chicken broth
-1 bay leaf
-1 tbsp curry powder
-1/2 tbsp cumin
-1 tsp minced garlic
-1/2 tsp salt
-1/4 tsp cayenne pepper

1. Chop eggplant into large pieces. Dice onion.
2. Spray a crockpot with cooking spray and add all ingredients.
3. Set it on low for 4-6 hours, or warm for 6+ hours.
4. Serve over brown rice.