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Pistachio Eggplant Crumbles
Alright....Everybody needs to check the vibes on this recipe!!! I never would have guessed that pistachios and eggplant would make a fire recipe, but wow! If you try this and like it, you also gotta try my Slow Cooker Pecan Carrot Grounds. I hope you enjoy!
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Shopping List
Ingredients
- 2 cups raw pistachios
- 1/4 eggplant, roughly chopped
- 2 tsp minced garlic
- 1 chopped green bell pepper
- 1 chopped yellow bell pepper
- 1/2 chopped white onion
- 3 Tbsp vegan butter
- 1/4 cup chipotle pepper in adobo
- 2 Tbsp vegetable bouillon base
Directions
- Soak pistachios for 24 hours in the refrigerator then drain
- Blend pistachios, eggplant and garlic in a food processor until you have a crumble texture
- In a high speed blender, blend chipotle peppers in adobo until smooth
- Add crumbles, green bell pepper, yellow bell pepper, onion, vegan butter, blended chipotle, and vegetable bouillon base to slow cooker. TIP: If you can't find vegetable bouillon base (Better Than Bouillon is a good one), you can use bouillon cubes
- Cook on high for 1 hour. Change the temperature to warm and slow cook for 12-14 hours, until pistachios and eggplants are soft
Shopping List
Ingredients
- 2 cups raw pistachios
- 1/4 eggplant, roughly chopped
- 2 tsp minced garlic
- 1 chopped green bell pepper
- 1 chopped yellow bell pepper
- 1/2 chopped white onion
- 3 Tbsp vegan butter
- 1/4 cup chipotle pepper in adobo
- 2 Tbsp vegetable bouillon base
Directions
- Soak pistachios for 24 hours in the refrigerator then drain
- Blend pistachios, eggplant and garlic in a food processor until you have a crumble texture
- In a high speed blender, blend chipotle peppers in adobo until smooth
- Add crumbles, green bell pepper, yellow bell pepper, onion, vegan butter, blended chipotle, and vegetable bouillon base to slow cooker. TIP: If you can't find vegetable bouillon base (Better Than Bouillon is a good one), you can use bouillon cubes
- Cook on high for 1 hour. Change the temperature to warm and slow cook for 12-14 hours, until pistachios and eggplants are soft
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