Eggplant Curry

  

Yield: 4 servings 
Preparation Time: 15 minutes 
Cooking Time: 17 minutes 

Ingredients: 
- ¼ cup coconut oil  
- 1 large eggplant, chopped • ½ yellow onion, chopped 
- 3 garlic cloves, minced 
- 1/3 cup chopped tomato  
- ¼ teaspoon ground cumin 
- ¼ teaspoon cayenne pepper  
- ¼ teaspoon ground turmeric  
- ½ cup water 
- 2 tablespoons chopped fresh cilantro  


Instructions: 
1. Place two tablespoons of oil in the Instant Pot and select “Sauté.” Then add half of the eggplant slices and cook for about 5 minutes.  
2. Transfer the eggplant slices into a bowl. 
3. Repeat with two more tablespoons of oil and remaining eggplant slices. 
4. Add remaining oil, cooked eggplant slices, onion, and garlic and cook for about 1-2 minutes. 
5. Select “Cancel” and stir in the remaining ingredients except the cilantro. 
6. Secure the lid and place the pressure valve to the “Seal” position. 
7. Select “Manual” and cook under “High Pressure” for about 3 minutes.  
8. Select “Cancel” and carefully do a “Quick” release. 9. Remove the lid and select “Sauté.” 10. Cook for about 1-2 minutes. 
11. Select “Cancel” and remove the lid. 
12. Serve hot. 

Nutrition Information per Serving:  
Calories: 159 
Fat: 14 grams 
Carbohydrates: 9.6 grams  
Protein: 1.6 gr