Wednesday, August 1, 2012

Eggplant Meet Crockpot

One of my favorite parts of getting a CSA share has been learning to cook and like vegetables I wouldn’t necessarily eat if they didn’t show up in my kitchen. One has been eggplant. Judging from the swap box yesterday, I can say that I’m not alone. I looked inside to see what I might swap my own eggplants for and found nothing but eggplants inside.


I received them in my last box too and instead of hiding them at the bottom of the crisper, decided to try to use them up right away. I did the same this week and I’m proud to say I have two new recipes I love for one of the vegetables I’m most likely to avoid. And as a bonus, they both use the crockpot and made tasty meals that I didn’t have to cook after a busy day.

Crockpot Spiced Eggplant and Lentil
Crockpot Spiced Eggplant and Lentils
Last week’s was inspired by a recipe I found in an Indian cookbook I picked up at a garage sale earlier in the year, Indian Home Cooking by Suvir Saran and Stephanie Lyness. I stole the idea of their recipe for Smoked Spiced Eggplant, by using some of the same ingredients and spices, adding lentils to make it more of a main dish, and adapting it for the slow cooker.

It worked out perfectly. It made a spicy dish that was good warm or cold. The best part was the eggplant. Sometimes eggplant has a slimy texture to me that isn’t appealing. In this dish the eggplant took on a firmer texture that tasted very good. Here is the recipe for Crockpot Spiced Eggplant and Lentils.

crockpot Moussaka
Crockpot Moussaka
For tonight’s dinner, prepped last night, I made crockpot moussaka. I already wrote about moussaka in this post, but I was looking for a quicker and easier way to enjoy one of my favorite meals. I found this recipe and adapted it a bit by using cinnamon instead of oregano and fresh tomatoes instead of canned.

It cooked all day while I was at work and tasted amazing. Although it didn’t have the béchamel crust it was still really good. If you want, you could add feta cheese for a bit more flavor, but I thought it tasted fine without anything on top.

I don’t know if I’ll be getting anymore eggplant this season, but if I do, I’m sure I’ll be able to find more recipes to enjoy it in. I think I might even be sad if I don’t get the chance. Who would’ve ever thought I could feel so strongly about eggplant. 

2 comments:

  1. I don't remember ever trying eggplant. You make it look interesting.

    ReplyDelete