Delicious Eggplant Recipes In Instant Pot
Eggplant is a popular vegetable due to its versatility and health benefits. It is packed with vitamins, minerals, and antioxidants, making it a nutritious and delicious addition to any meal. Eggplant is also incredibly easy to cook, especially when you use an Instant Pot. This kitchen appliance has revolutionized the way we prepare meals, making it easier and faster to cook your favorite recipes. Below are some delicious eggplant recipes that you can make in your Instant Pot.
Eggplant Curry
Description
This eggplant curry is a flavorful and easy-to-make dish that is sure to please. It is a great way to enjoy eggplant, as the curry spices bring out the delicious flavor of the vegetable. This dish is also packed with protein, fiber, and other nutrients that make it a filling and nutritious meal.
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
2 tablespoons oil
1 onion, diced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chili powder
1 eggplant, diced
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 cup cooked chickpeas
Salt, to taste
Cilantro, to garnish
Instructions
1. Turn the Instant Pot to the sauté setting. Add the oil and heat until shimmering.
2. Add the onion, garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder. Cook until the onions are softened, stirring occasionally, about 5 minutes.
3. Add the eggplant and stir to coat with the spices. Cook for another 5 minutes, stirring occasionally.
4. Add the coconut milk and diced tomatoes, stirring to combine.
5. Secure the lid and set the pressure cooker to the manual setting. Cook for 10 minutes at high pressure.
6. Once the cooking time is complete, manually release the pressure.
7. Add the cooked chickpeas and stir to combine.
8. Taste and adjust the seasoning with salt, if desired.
9. Garnish with cilantro and serve.
Equipment
Instant Pot
Measuring cups and spoons
Wooden spoon
Knife and cutting board
Notes
This curry is best served over steamed rice or quinoa. You can also serve it with naan or chapati for a delicious Indian-inspired meal.
Nutrition: Per Serving
Calories: 193
Fat: 11 g
Carbohydrates: 19 g
Protein: 6 g
Fiber: 6 g
Recipe Tips
This eggplant curry is incredibly versatile. You can add any other vegetables you like, such as carrots, bell peppers, or mushrooms. You can also use different types of beans or lentils in place of the chickpeas. For a vegan or vegetarian option, you can omit the chickpeas and use tofu or tempeh instead.
If you like a spicier curry, you can add more chili powder or add a few diced jalapeños or serrano peppers. For a milder curry, you can omit the chili powder or reduce the amount.
This curry also tastes great with a dollop of plain Greek yogurt or coconut yogurt. You can also serve it with a side of chutney or raita for an extra flavor boost.
The leftovers of this eggplant curry make for a great lunch or dinner the next day. It tastes even better when the flavors have had time to develop overnight. You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
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