Slow Cooker Eggplant Curry

This eggplant curry cooks low and slow while you are at work so you can come home to an easy, fragrant vegetarian meal on Meatless Monday.

• Preparation Time: 15 mins
• Cooking Time: 9 hr
• Total Time: 9 hr 15 mins
• Calories: 197 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 large onion, diced
• 1 teaspoon cayenne pepper
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 4 cloves garlic, chopped
• 1 (28 ounce) can diced tomatoes
• cooking spray
• 6 whole wheat tortillas
• 2 large eggplants, peeled and chopped

Recipe Instructions

Step 1

Spray a slow cooker insert with cooking spray. Add eggplants, tomatoes, onion, garlic, curry powder, garam masala, cayenne, salt, and pepper; mix well. Cook on Low until soft and fragrant, about 9 hours.

Step 2

Serve eggplant curry on tortillas.