When the eggplant-hating cat is away, this mouse will play with some delicious aubergine recipes!
Literally every recipe I've used from Vegan Richa has been a homerun. I adjust them of course because of allergies and flavor preference. I highly encourage you check her out if you haven't already.
Source: Vegan Richa | Serves: | Time: 30 min
Changes: replaced onion with fennel due to allergy; skipped ginger due to allergy; replaced fresh tomato with canned diced tomatoes due to laziness.
2 tsp oil
1/2 tsp cumin seeds
3/4 cup fennel bulb, chopped
5 cloves garlic, finely chopped
1 serrano pepper, finely chopped
1 tsp turmeric
1/2 tsp garam masala
1 tsp ground coriander
1/2 tsp smoked paprika
1 15 oz can diced #tomatoes (no salt added to reduce sodium)
1 large eggplant, peeled and cubed into small about half an inch cubes
3/4 tsp salt
1/4 cup water
1/3 cup peas
1/4 cup cilantro
Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the fennel, garlic, green chili and a good pinch of salt. Cook for 3 minutes.
Add all the ground spices and mix well. Then add the diced tomatoes with liquid and cook 2 minutes.
Once the tomato is tender, add the eggplant, water, salt, and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed.
Press sauté mode and cook for 3 minutes, stirring occasionally. Then add the peas and cilantro and mix in. Cancel sauté.
Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
I also toasted some gluten free bread to enjoy it with. I marked this in the noodles and rice category, because I assume this would be delicious over rice, but again... I'm lazy when I'm on my own.