Wednesday, August 1, 2012

Crockpot Spiced Eggplant and Lentils

2 small Japanese globe eggplants, diced and peeled
1 small red onion, chopped
1 ripe tomato, chopped
½ cup lentils
1 cup water
2 garlic cloves, minced
½ tsp ground cumin
½ tsp garam masala
¼ tsp cayenne pepper
½ tsp chopped ginger

Combine all ingredients in crockpot and cook on low for 6-8 hours. 

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