Slow Cooker Moroccan Eggplant

voraciousvander -eggplant

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!

Great right?

I love our slow cooker, it’s easy to clean and takes everything from pork neck to big summer eggplants to flavor nation.

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Moroccan Cauliflower and Lentils

Straight up, Cauliflower is a bit bland. There, I said it. But this is easily fixed. Let’s think of it as a blank canvas.

Come on, let’s treat some cauliflower right.

My favorite secret weapon lately is Moroccan spice blend,  or Ras al hanout (which means “head of the shop” in Arabic, you know – cream of the crop stuff.)

It’s a pretty common spice mix in Australia but I’m sure it wouldn’t be hard to find in any good spice section. You can use it in tajines, soups, or as a roasting rub or seasoning for meat, vegetables and even apples.

This spice blend has: coriander, cumin, paprika, fennel, ginger, turmeric, cassia, caraway, nutmeg, cayenne, cardamom, allspice pimento, black pepper, sea salt, galangal.

You can make your own simplified version too, here’s one from Epicuious. I would probably add some paprika to this – to give it a more savory edge.

I’ve used the following method for cooking a few different versions of this dish – chickpeas, pumpkin and eggplant have all been involved at one time or another. The result is a hearty vegetarian stew that’s simple to make but full in flavor. It’s a great way to dress up some regular old pantry items and a flexible vegetable like cauliflower.

Moroccan Cauliflower & Lentils

– 1 medium yellow onion, diced
– 1 clove of garlic, finely chopped
– 1 1/2 heaping tablespoons of Moroccan spice blend
– Pinch of red pepper flakes
– 1/2 large head of cauliflower or 2 1/2 cups
– 1 cup cooked French lentils
– 1 1/2 cups or 1 can of crushed or diced tomatoes
– 1 1/2 cups water
– Olive oil
– Salt & Pepper
– Fresh coriander (optional)

Heat olive oil in a large pot over a medium high heat. Cook onion for about 3 or 4 minutes until translucent. Add garlic and cook an additional minute.

Add the Moroccan spice blend and stir well, coating the onions and garlic in the spices. Cook for 1 minute.

Pour in tomatoes and water and bring to a boil.

Add cauliflower and lentils and bring to a boil again. Turn down to s simmer and cook covered for another 15-20 minutes until the cauliflower is softened.

Serve with fresh coriander as a side or over rice or cous cous.