Indian Eggplant Curry

Ingredients

• 1 tsp ginger, grated
• 3 large cloves garlic, crushed
• 1 tbsp garam masala
• 4 large Roma tomatoes, chopped
• 2 large spring onions, white and green parts, chopped
• 3 large eggplants, ends trimmed, peeled and cut into cubes
• 1/3 cups olive oil
• 1 tbsp salt
• 1/2 pepper

Method

Step 1

Place the oil, ginger, garlic, garam masala, salt, and pepper in a large mixing bowl and stir well to combine. Add the tomatoes and stir again.

Step 2

Place the onions at the bottom of your slow cooker bowl. Next add the eggplant to the slow cooker and inally pour over the tomato mixture.

Step 3

Cover and cook on low for 6 hours or high for 3 hours.

Original recipe from Keto - 6 Ingredients or less