EGGPLANT HOT POT RECIPE RECIPES

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INSTANT POT SPICY GARLIC EGGPLANT – MELANIE COOKS



Instant Pot Spicy Garlic Eggplant – Melanie Cooks image

This Instant Pot spicy garlic eggplant is amazing! So easy to make, healthy and delicious! This eggplant is so addictive, you just won't be able to stop eating it!

Provided by MelanieCooks.com

Categories     Instant Pot

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

1 eggplant
2 tbsp olive oil
1 tsp garlic powder
½ tsp red pepper
1 tsp sweet paprika (optional)
½ tsp Italian seasoning
1 tsp salt
1/4 cup tomato sauce or ketchup
1/2 cup water

Steps:

  • Cut the eggplant into 1-inch cubes (peeling is optional, I personally don't peel the eggplant).
  • Pour 1/2 cup of water into the Instant Pot. Add cubed eggplant to the Instant Pot (do not stir).
  • Close the lid of the Instant Pot and turn the vent to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 5 minutes on High pressure.
  • Once Instant Pot is done cooking, quick release (QR) the steam. Drain the eggplant in a colander.
  • Return the Inner pot to the Instant Pot and pour olive oil in it. Press the Saute button on the Instant Pot and set the time to 10 minutes. Add the eggplant back to the Instant Pot, add the garlic powder, red pepper, paprika, Italian seasoning, salt and tomato sauce and mix until combined. Cook the eggplant mixture, stirring occasionally, for 5 minutes.

Nutrition Facts : Calories 99 kcal, CarbohydrateContent 9 g, ProteinContent 2 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 666 mg, FiberContent 4 g, SugarContent 5 g, ServingSize 1 serving

PORK AND EGGPLANT IN HOT GARLIC SAUCE RECIPE - FOOD.COM



Pork and Eggplant in Hot Garlic Sauce Recipe - Food.com image

Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2-4 serving(s)

Number Of Ingredients 12

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Steps:

  • Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
  • Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
  • Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
  • Add eggplant back to pan, stir to combine pork and eggplant.
  • Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
  • Plate the eggplant and sprinkle with garnishes.

Nutrition Facts : Calories 392.2, FatContent 23.2, SaturatedFatContent 4.4, CholesterolContent 66.9, SodiumContent 401.5, CarbohydrateContent 20.2, FiberContent 9.7, SugarContent 8.9, ProteinContent 28.2

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