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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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

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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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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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