Slow Cooked Eggplant Bliss


  • 1 large diced onion
  • 2 tablespoons cooking oil
  • 2 tablespoons butter (cashew butter for dairy free/vegan option)
  • 4xThai eggplants halved (small round white/green)
  • 1x Italian eggplant cubed medium size (standard globe purple)
  • 2x Japanese eggplant sliced (long narrow deep purple)
  • 3x Indian eggplants halved(small round deep purple)
  • 1 jar Goan Cuisine Butter Chicken Masala
  • 1 cup pure cream (1cup coconut milk for dairy free option)
  • 1/2 cup fresh chopped coriander
  • 1-2 green chilies de-seeded
  • Salt to taste


  1. Fry onions in oil and butter until brown
  2. Add eggplant pieces and fry for a couple of minutes on medium high heat
  3. Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
  4. Add cream/coconut milk and water to just barely cover – bring up to heat
  5. Transfer to slow cooker and set to cook
  6. When tender and cooked through add salt to taste, coriander to garnish
  7. Enjoy with boiled basmati rice or naan bread

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Lime Pickle


  • Swap cream with Greek yoghurt added at the end of cooking for healthier alternative
  • Vegetables: sweet potato, mushrooms, carrots, cabbage, green beans, peas, turnip, cauliflower, butternut pumpkin, Asian greens
  • Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
  • Extra firm Tofu, Tempeh