LET'S GET STARTED
YIELD
6 servings
CUISINE
Middle Eastern
TIME
35 min
COURSE
Entree
– olive oil – chopped onion – garlic cloves chopped – tomato chopped – tomato puree – ground cumin – ground coriander – paprika or to taste – salt or to taste – Italian seasoning refer notes – eggplant big – water – parsley chopped, to garnish
Set the Instant Pot in saute mode, and when it hot, add the olive oil. After 30 seconds, add the chopped onion and garlic.
Saute. Now add the tomatoes, tomato puree and all the spices - ground coriander, ground cumin, paprika, salt. Mix well. Cook.
Add the chopped eggplant, Italian seasoning, and water. Mix again and close the Instant Pot. Ensure the vent is in the sealing position, and pressure cook the stew.
Release the pressure naturally. Using a potato masher or back of the spoon, mash the eggplant roughly. Garnish it with chopped parsley and serve hot.
Hello all, I am Srividhya! Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.