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!
Eggplant and zucchini slow cooked in a creamy tomato sauce with Indian spices. Easy, healthy, vegan and gluten-free. Serve with cauliflower rice for a veggie packed meal!
Ingredients
4 cups chopped eggplant (peeled, if desired)
4 cups chopped zucchini (or more eggplant)
1 medium yellow onion
4 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 teaspoon salt
6 oz can of tomato paste
15 oz can coconut milk
1/4 cup vegetable broth (optional)
chopped fresh parsley or cilantro for garnish
Instructions
Place onion and garlic in a food processor or chopper to finely chop.
Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.
Thank you for posting this recipe. I made it and absolutely love it! I added chickpeas and put it over Jasmine rice topped with some feta cheese.I think it’s that concentrated tomato flavor that the eggplant picks up that I enjoy so much.
Thanks for this great recipe! I also added carrots as some suggested. I am not eating garlic and onion so instead used ginger and the green parts of scallions. Flavor was on point! I also added a can of diced tomatoes. Super excited to eat this all week and will probably add chickpeas when I want to make it a complete meal!
Ahh yay, so glad you’ve been loving this recipe, Richard! Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
Wow this is tasty!! So easy and healthy as well. I used light coconut milk and added a can of chickpeas, otherwise followed the recipe as is – and it turned out great. Eating leftovers as we speak 🙂 This is going into my regular recipe rotation!
Ahh yay!! I’m so glad you enjoyed this dish, DeeDee! Thanks for trying it an for coming back to leave a comment + star rating. I really appreciate it. <3
This is a very delicious hearty meal. I added 2 x carrots and I kept the skin on my eggplant which gives an added texture, it also keeps the eggplant together as it could turn into mush.
I haven’t made this yet, but it looks easy and yummy. One clarification, though: I think you mean garam MASALA and not marsala. I was a bit confused when I first read the recipe.
Hey Allison! If you’re adding canned chickpeas, I’d add them to the slow cooker after the eggplant is done cooking, with just enough time for them to get warm before serving.
Omg, it is soooo good!!! I have made it at least 4 times already and I love it every time! I just top it with sour cream for a complete meal. It is delicious and meatless! 🙂
Tried this today, it was spicy! I love the spice but my 17 month old… Not so much! Sadly I had to make an alternate meal for him (good thing for leftovers 😊) I did find it needed something. Maybe I missed a spice? Will definitely make it again with some meat 👍
This was excellent- velvety, flavorful and filling. I added carrots
and sweet potato. Strongly encourage not adding coconut milk until the last hour so that it doesn’t break.
I tried this recipe exactly as per instructions, and after 4 hours it came out smelling awful – the coconut milk had gone rancid! I’ve made recipes before where the coconut milk goes in at the end, so I should have trusted my instincts and put it in at the end. I don’t know why this didn’t work for me but seems to have worked for others. A full pot of veggies ruined and time wasted!
Hi- I was wondering if you think the slow cooker could be left on for 8-10 hours on low instead of the 4-5 hours in the recipe, or would the entire dish be too mushy?
Hi Justin. Yeah, I would cut back on the amount of veggies a bit (just so you have enough sauce) and add chopped raw chicken to the slow cooker. Let me know how it turns out.
I haven’t tried it on the stove top yet, but I’d cook it on medium for at least an hour. This should give the eggplant sufficient time to cook down and get soft. Let me know if you try it. 🙂
This is cooking in the slow cooker right now! We had rice yesterday, so I’ll serve it with whole-wheat pasta and grilled chicken breast. I’ll let you know how it turns out 🙂
Thank you so much for this recipe. It is super hot and humid here today and I have 4 eggplants ready in my garden along with about 5 zucchini so this will help use at least some of them up. My kids LOVE ‘indian food’.
This was sensational. I substituted boneless chicken breast for zucchini. I did not add any broth as the chicken provided enough liquid. Will definitely make this again.
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Thank you for posting this recipe. I made it and absolutely love it! I added chickpeas and put it over Jasmine rice topped with some feta cheese.I think it’s that concentrated tomato flavor that the eggplant picks up that I enjoy so much.
★★★★★
Woo! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Cynthia.
Thanks for this great recipe! I also added carrots as some suggested. I am not eating garlic and onion so instead used ginger and the green parts of scallions. Flavor was on point! I also added a can of diced tomatoes. Super excited to eat this all week and will probably add chickpeas when I want to make it a complete meal!
★★★★★
So glad you enjoyed this recipe! Thanks for the review, Anne. I so appreciate it!
Strange question – do you think if I don’t have Aubergine, this would work with butternut squash?
I bet it would! Let me know if you try it!
Delicious.
I make this regularly and have recommended it to other friends who also love it.
Amazing flavours!
★★★★★
Ahh yay, so glad you’ve been loving this recipe, Richard! Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
Wow this is tasty!! So easy and healthy as well. I used light coconut milk and added a can of chickpeas, otherwise followed the recipe as is – and it turned out great. Eating leftovers as we speak 🙂 This is going into my regular recipe rotation!
★★★★★
Ahh yay!! I’m so glad you enjoyed this dish, DeeDee! Thanks for trying it an for coming back to leave a comment + star rating. I really appreciate it. <3
This is a very delicious hearty meal. I added 2 x carrots and I kept the skin on my eggplant which gives an added texture, it also keeps the eggplant together as it could turn into mush.
What are the UK measurements please? Would like to try your recipe 🙂
Hey Beth – If you pull up a conversion chart online you should be able to figure out the exact measurements you’d need. 🙂
I haven’t made this yet, but it looks easy and yummy. One clarification, though: I think you mean garam MASALA and not marsala. I was a bit confused when I first read the recipe.
Yes, garam masala! So sorry for the confusion, Lisa and thank you for catching that. I just fixed it on the blog! 🙂
If I were to add chickpeas, do you recommend during the slow cooking process or to add-in when serving? Thanks!
★★★★★
i literally came here to ask this, and was so happy to see someone else did!
★★★★★
Hey Allison! If you’re adding canned chickpeas, I’d add them to the slow cooker after the eggplant is done cooking, with just enough time for them to get warm before serving.
Hi! Do you have an idea of how long this will keep in the fridge or freezer?
I haven’t tried freezing this dish yet, but it’ll keep in the fridge for about 5 days.
Omg, it is soooo good!!! I have made it at least 4 times already and I love it every time! I just top it with sour cream for a complete meal. It is delicious and meatless! 🙂
Tried this today, it was spicy! I love the spice but my 17 month old… Not so much! Sadly I had to make an alternate meal for him (good thing for leftovers 😊) I did find it needed something. Maybe I missed a spice? Will definitely make it again with some meat 👍
I love this recipe! I had an eggplant and a yellow squash one day and found this recipe – I’ve made it five or six times. Thank you!!
★★★★★
This was excellent- velvety, flavorful and filling. I added carrots
and sweet potato. Strongly encourage not adding coconut milk until the last hour so that it doesn’t break.
★★★★★
I tried this recipe exactly as per instructions, and after 4 hours it came out smelling awful – the coconut milk had gone rancid! I’ve made recipes before where the coconut milk goes in at the end, so I should have trusted my instincts and put it in at the end. I don’t know why this didn’t work for me but seems to have worked for others. A full pot of veggies ruined and time wasted!
Hi- I was wondering if you think the slow cooker could be left on for 8-10 hours on low instead of the 4-5 hours in the recipe, or would the entire dish be too mushy?
Hi Emily! I haven’t tried it, but I think doing it on low for 8-10 hours would be fine. Let me know if you try it!
Going to make this but just wanted to note that it’s hard to tell you mean 1 X 6oz tomato paste and not 16oz.
Good point! I just updated the recipe. I hope you enjoy it. 🙂
Would you add the chicken raw?
Hi Justin. Yeah, I would cut back on the amount of veggies a bit (just so you have enough sauce) and add chopped raw chicken to the slow cooker. Let me know how it turns out.
This looks delicious. How do you prepare the eggplant before putting it in the slow cooker? Thanks!
Hi Jenna. All you have to do is chop it. You can peel it if you’d like, but it’s not necessary. 🙂
Husband loved it. I’m Asian so I think it needs more spice for me but I will definitely save it and make again. Thanks a bunch
★★★★★
This sounds fantastic! I don’t have a slowcooker, any ideas on how long this would need to simmer to get all the flavours correctly on a stove top?
I haven’t tried it on the stove top yet, but I’d cook it on medium for at least an hour. This should give the eggplant sufficient time to cook down and get soft. Let me know if you try it. 🙂
This is cooking in the slow cooker right now! We had rice yesterday, so I’ll serve it with whole-wheat pasta and grilled chicken breast. I’ll let you know how it turns out 🙂
Thank you so much for this recipe. It is super hot and humid here today and I have 4 eggplants ready in my garden along with about 5 zucchini so this will help use at least some of them up. My kids LOVE ‘indian food’.
It’s really the perfect way to use up your eggplant and zucchini! I hope the whole fam loves it, Emily! 🙂
This was sensational. I substituted boneless chicken breast for zucchini. I did not add any broth as the chicken provided enough liquid. Will definitely make this again.
★★★★★
Hi Leslie! I’m so glad that you liked this recipe. And, thanks so much for coming back to leave a comment letting me know. 🙂
Excellent dish. I made it for dinner yesterday but also added garbanzo beans. Big hit! Thank you for sharing.