Ginger-Garlic Eggplant

This recipe is fashioned after a classic Indian dish. The tender eggplant slow-cooked with the variety of spices makes for a dish that is delightful for all the senses.

Makes 4 to 6 servings.

2 eggplants, cubed (about 6 cups)

1 onion, diced

1 teaspoon grated fresh ginger

6 cloves garlic, minced

2 teaspoon cumin

1 teaspoon cayenne pepper

¹/₂ teaspoon turmeric

Salt to taste

1. In a large bowl, combine the eggplant, onion, ginger, garlic, cumin, cayenne pepper, and turmeric. Stir to combine. Transfer vegetables to the slow cooker. Add ¹/₄ cup water.

2. Cover and cook on Low for 5 hours or on High for 3 hours, or until eggplant is tender. Check the cooking halfway through if possible. If it looks dry, drizzle a little more water over the vegetables. Season with salt.

This is such a great way to add zing to eggplant, while also revving up your metabolism with cayenne and ginger and the anti-inflammatory and antioxidant benefits of turmeric. And then there’s the garlic—lots of it—which is great for heart health. If garlic breath is an issue, munch on fresh parsley after eating this dish.