Yield: 5 servings
Preparation Time: 20 minutes
Cooking Time: 7 minutes
Ingredients:
- 1 large zucchini, sliced into thin circles
- 1 large eggplant, sliced into thin circles
- 2 medium tomatoes, sliced into thin circles
- 1 small yellow onion, sliced into thin circles
- 1 tablespoon minced fresh thyme leaves, divided
- Salt and freshly ground black pepper, to taste
- 2 large garlic cloves, chopped finely
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
Directions:
1. In the bottom of the Instant Pot, arrange a steamer trivet and pour in one cup of water.
2. In a bowl, add all vegetables, half of the thyme, salt, and black pepper and toss to coat well.
3. In the bottom of a foil-lined springform, spread some of the garlic.
4. Arrange alternating slices of zucchini, eggplant, tomatoes, and onion, starting at the outer edge of the pan towards the center, overlapping the slices slightly.
5. Sprinkle with the remaining garlic, thyme, salt, and black pepper.
6. Drizzle with the melted butter and lemon juice evenly.
7. Place the springform pan on top of the trivet.
8. Secure the lid and place the pressure valve to the “Seal” position.
9. Select “Manual” and cook under “High Pressure” for about 6 minutes.
10. Select “Cancel” and carefully do a “Natural” release for about 5 minutes. Then do a “Quick” release.
11. Remove the lid and serve hot.
Nutrition Information per Serving:
Calories: 92
Fat: 6.1 grams
Carbohydrates: 11.2 grams
Protein: 2.4 grams
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