Slow Cooked Eggplant Bliss

Ingredients

1 large diced onion
2 tablespoons cooking oil
2 tablespoons butter (cashew butter for dairy free/vegan option)
4xThai eggplants halved (small round white/green)
1x Italian eggplant cubed medium size (standard globe purple)
2x Japanese eggplant sliced (long narrow deep purple)
3x Indian eggplants halved(small round deep purple)
1 jar Goan Cuisine Butter Chicken Masala
1 cup pure cream (1cup coconut milk for dairy free option)
1/2 cup fresh chopped coriander
1-2 green chilies de-seeded
Salt to taste

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Method

Fry onions in oil and butter until brown
Add eggplant pieces and fry for a couple of minutes on medium high heat
Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
Add cream/coconut milk and water to just barely cover – bring up to heat
Transfer to slow cooker and set to cook
When tender and cooked through add salt to taste, coriander to garnish
Enjoy with boiled basmati rice or naan bread

Serving Suggestion

Serving Suggestions

Serve with Goan Cuisine Lime Pickle

Variations:

Swap cream with Greek yoghurt added at the end of cooking for healthier alternative
Vegetables: sweet potato, mushrooms, carrots, cabbage, green beans, peas, turnip, cauliflower, butternut pumpkin, Asian greens
Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
Extra firm Tofu, Tempeh

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