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Slow Cooker Eggplant Curry

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"Easy and tasty, this fragrant eggplant curry cooks while you are at work or overnight."
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9 h 15 m servings 197
Original recipe yields 6 servings (6 cups)


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  1. Spray a slow cooker insert with cooking spray. Add eggplants, tomatoes, onion, garlic, curry powder, garam masala, cayenne, salt, and pepper; mix well. Cook on Low until soft and fragrant, about 9 hours.
  2. Serve eggplant curry on tortillas.

Nutrition Facts

Per Serving: 197 calories; 1.4 47.6 7.8 0 631 Full nutrition

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