Oh hey slow cooker, hey.
You’re looking really great over there on the counter, all warm and stuff.
But not too warm that you heat up the whole dang apartment like that gauche oven. No. You’re super classy and independent You take your time, do your job well and I don’ t even have to supervise you. You’re like the perfect job candidate.
I was just…ah, having a fake conversation with my slow cooker to provide a weird/funny introduction to a recipe that I cooked in my slow cooker. NBD, guys.
Slow cookers make me think of meaty stews and thick soups, so at first, they don’t really seem to fit in with summer cooking. But they’re actually pretty perfect for summer (and obviously winter, spring, and fall.) No oven, no stove. Just toss a bunch of things in there, leave it alone, and come back to find a whole meal of cooked food!
I love our slow cooker, it’s easy to clean and takes everything from pork neck to big summer eggplants to flavor nation.
Since I’m starting a new job on Monday (eek!!) I’ve been trying to come up with a few things that I can put together in the slow cooker so I don’t have to rush home/worry about what to cook for dinner after work.
It’s a treat yo self situation. Treating myself to a meal that’s been cooked for hours without having to do much work at all.
The slow cooker is now my favorite way to cook eggplant. It cooks this difficult veggie into melting perfection, while still retaining its shape and soaking up all the generous spices you put with it.
This dish is ideal served warm over cous cous, rice, quinoa or polenta, or at room temperature with some grilled bread or in a pita. It’s a great side to chicken or fish too. For an extra protein hit, I’d recommend throwing in a can of rinsed and drained chickpeas.
Slow Cooker Moroccan Eggplant
- 1 tablespoon olive oil
- 1 large eggplant, cut into 1-inch pieces
- 1 large brown or yellow onion, thinly slices
- 2 medium carrots cut into 1/2 inch pieces
- 1 can of whole tomatoes in juices
- 2 cloves of garlic, minced or finely chopped
- 1 tablespoon ras el hanout (or other Moroccan spice blend)
- 1 teaspoon cumin
- 1/4 teaspoon hot chili pepper/cayenne pepper
- Salt & pepper
- cilantro to garnish
Pour the olive oil into the slow cooker. Add in the sliced onion, carrot and eggplant. Pour the tomatoes over and scatter on spices and seasonings. Give it a quick stir and turn on your slow cooker.
Cook on low for 6-8 hours or on high for 3-4. Serve with fresh chopped cilantro or parsley.