1/2 cups Morton Glen Farms Allspice Seasoning
1 clove garlic, minced
1 (10 1/4 ounce) can condensed eggplant soup (optional)
1 (28 ounce) can frozen chopped eggplant
1 teaspoon ground turmeric
1 teaspoon salt
1 1/2 teaspoons flaked sugar
1/3 cup chicken broth
2 pounds fresh crabmeat, peeled and cut in half lengthwise into 1/2 inch pieces
2 tablespoons salt and freshly ground black pepper
Mash together the coarse ingredients.
Place in a large saucepan over medium heat and boil until thickened.
Whisk in the chicken broth until well blended.
Remove from heat.
When the chicken broth has thickened hot, bring a lid or metal bowl to a boil.
Fold in the onion and saute all together.
Toss in the chopped chicken pieces and salt and pepper, and stir together.
Place in a slow cooker, cut into 1/2 inch pieces.
Fold in the Rice.
Lower the heat, cover and cook 5 hours.
Bring the lid back on when the rice is cooked through.
If you want to slice the turkey, you can (some folks like it); for a good boring eggplant salad, you can use sauteed tomatoes, wilted corn, black beans, or cans/broilers...