STEAM EGGPLANT INSTANT POT RECIPES
INSTANT POT SPICY GARLIC EGGPLANT – MELANIE COOKS
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
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
INSTANT POT EGGPLANT DIP (BABA GANOUSH) – MELANIE COOKS
This Instant Pot creamy eggplant dip is amazing! Tastes exactly like baba ganoush from a Middle Eastern restaurant! So easy to make with the Instant Pot!
Provided by MelanieCooks.com
Categories Appetizer
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Put eggplant and water in the Instant Pot. Close the lid and turn the valve to Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes.
- When the eggplant is done cooking, quick release (QR) the steam and open the lid.
- Drain the eggplant and let cool until cool enough to handle.
- Remove and discard the skin of the eggplant (the skin will slide right off).
- Put the eggplant flesh, garlic, tahini, lemon juice, olive oil, salt and paprika in a food processor and process until smooth.
Nutrition Facts : Calories 94 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 6 g, SaturatedFatContent 1 g, SodiumContent 81 mg, FiberContent 4 g, SugarContent 4 g, ServingSize 1 serving
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