This flavorful eggplant side dish is healthy and easy to make too!
Preparation time: 5 minutes
Cooking time: 11 minutes
Servings: 4-6
Ingredients:
2 large eggplants, cubed
1 handful, sea salt
2 tablespoons olive oil
4 fresh red chili peppers, chopped coarsely
1 tomato, chopped coarsely
1 small onion, chopped coarsely
2 garlic cloves, smashed
1/2 cup water
Salt, to taste
Pepper, to taste
4 teaspoons crushed coriander seed
Directions:
1. To remove the bitter liquid, place eggplant cubes in a strainer and sprinkle with salt. Place a plate on the eggplants and place a small kettle filled with water on the plate to push it down. Let stand for 30-60 minutes.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the chili peppers, tomato, onion and garlic. Cook and stir for 2 minutes.
3. Stir in half of the eggplant cubes. Season with salt and pepper then cook and stir for about 5 minutes.
4. Stir in the remaining eggplant cubes and water.
5. Close the lid and lock. Cook for 4 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Remove from the pressure cooker immediately to stop cooking. Sprinkle with coriander seeds and serve.