Are you looking for a quick, healthy, and surprisingly delicious dinner recipe? Look no further! This Instant Pot Eggplant recipe is a game-changer. It transforms humble eggplant into a flavorful and satisfying dish ready in under 30 minutes. Perfect for busy weeknights, this recipe is a fantastic example of homemade cooking at its finest, offering a healthy meal option without sacrificing taste. It's one of those best recipes that will quickly become a family favorite.
Ingredients:
- 1 large eggplant (about 1.5 lbs), diced into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (for garnish)
- Optional: 1/2 teaspoon red pepper flakes for a spicy kick
Instructions:
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the "Sauté" function. Add olive oil and once hot, add the chopped onion. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a delicious flavor base for your eggplant.
Step 2: Add the Eggplant and Spices
Add the diced eggplant to the pot and stir to coat with the oil and aromatics. Season with oregano, basil, salt, and pepper. If using, add red pepper flakes now for extra heat. Give everything a good stir to ensure even seasoning.
Step 3: Incorporate Tomatoes and Broth
Pour in the undrained canned diced tomatoes and vegetable broth. Stir gently to combine all the ingredients. Make sure the eggplant is mostly submerged in the liquid.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
Step 5: Serve and Enjoy!
Carefully open the lid and stir in the fresh parsley. Taste and adjust seasoning as needed. Serve hot as a main course or a side dish. This delicious eggplant dish pairs well with rice, couscous, or crusty bread.
Tips and Variations:
- For a richer flavor: Add a tablespoon of tomato paste along with the garlic.
- Add some protein: Ground meat (beef, lamb, or turkey) can be browned with the onions before adding the eggplant for a heartier meal. Chicken or chickpeas are also great additions.
- Spice it up: Adjust the amount of red pepper flakes to your liking, or add a pinch of cayenne pepper for extra heat.
- Different herbs: Experiment with other herbs like thyme or rosemary.
- Creamy version: Stir in a dollop of Greek yogurt or sour cream before serving for a creamier texture.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the specific ingredients used.
- Calories: Approximately 150-200
- Protein: 5-7g
- Fat: 5-8g
- Carbohydrates: 20-25g
- Fiber: 5-7g
This Instant Pot Eggplant recipe is a simple yet elegant way to enjoy this versatile vegetable. It's a perfect example of how easy and healthy meals can be, making it an ideal addition to your repertoire of quick dinner ideas. Enjoy!