Eggplant and zucchini slow cooked in a creamy tomato sauce with Indian spices. Serve with cauliflower rice for a flavorful vegan and gluten-free meal!
It’s time to break out your slow cooker (yet again) because I have a another tasty recipe to share. It’s inspired by Baingan Bharta, one of my favorite vegetarian dishes to order when we go out for Indian food.
Naturally this make-at-home version involves Indian spices, but I’ve changed it up a bit by using a combo of eggplant and zucchini. And I also added coconut milk to make it extra creamy. I’m all about the coconut milk lately.
After cooking for hours the eggplant and zucchini get melt-in-your-mouth tender and soak up tons of flavor from the spicy sauce. So delicious!
And did I mention it’s super easy? You literally throw everything in your slow cooker, stir, cover and go about your business while the veggies cook to perfection.
For serving I love pairing the curried eggplant with rice — I used cauliflower rice but basmati rice would work great as well. I also recommend adding in a little protein. Chickpeas would be awesome for a vegetarian meal or you can do chicken or even shrimp.
Oh, and it would be absolutely amazing served with naan! Seriously, garlic naan is one of the things I miss most since going gluten-free. I’m making a note to myself right now to find a gluten-free naan recipe so I can stop feeling naan-deprived. If you have a good one, please share.
If you try this curried eggplant please leave a comment and star rating down below to let us know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!