Tired of spongy or oily eggplant? The Instant Pot is your secret weapon for perfectly tender, flavor-packed eggplant every single time! This recipe transforms a simple eggplant into a gourmet side dish with a rich garlic and balsamic marinade, finished with a golden, cheesy crust. It’s incredibly fast, ridiculously easy, and a guaranteed way to make anyone fall in love with this versatile vegetable. Get ready for your new favorite weeknight side!
Ingredients
• 1 medium eggplant, sliced into thin rounds
• 4 cloves garlic, minced or crushed
• 3 tbsp (45 ml) extra virgin olive oil
• 1 tbsp (14g) unsalted butter
• 1 tbsp (15 ml) balsamic vinegar
• 2 tbsp (10g) freshly grated Parmesan cheese
• Spices
• 1 tsp (6g) kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp onion powder
Instructions
1. Directions
2. In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, salt, pepper, and onion powder to create the marinade.
3. Place the sliced eggplant in a large bowl or a zip-top bag. Pour the marinade over the slices, tossing gently to ensure each piece is evenly coated. Refrigerate for at least 20 minutes.
4. Pour 1 cup of water into the stainless steel insert of your Instant Pot. Place the trivet inside, followed by a steamer basket.
5. Arrange the marinated eggplant slices in the steamer basket, then secure the lid. Set the steam release handle to the ‘Sealing’ position.
6. Select the ‘Steam’ function and set the timer for 5 minutes. (Note: The original 15 minutes is too long and will result in mush; 5 minutes is perfect for tender slices).
7. Once the timer finishes, carefully perform a quick pressure release by moving the handle to ‘Venting’. Once the pin drops, open the lid.
8. Carefully remove the steamer basket and trivet. Discard the water from the pot and pat the insert dry with a paper towel.
9. Press the ‘Sauté’ button. Once the pot displays ‘Hot’, add the butter and let it melt. Add the steamed eggplant in a single layer (you may need to do this in batches).
10. Cook for 1-2 minutes per side until lightly golden. Sprinkle the grated Parmesan cheese over the top and cook for another 30 seconds, just until the cheese is melted and bubbly.
11. Turn off the pot and immediately transfer the eggplant to a serving plate. Serve warm.
Nutritional Information
• (Per Serving)
• Calories: 231
• Total Fat: 20.1g
• Net Carbs: 5.5g
• Protein: 4.9g
• Fiber: 5.6g
Pro Tips
• For even cooking, slice the eggplant into uniform ¼-inch (about 6mm) thick rounds.
• Ensure the inner pot is completely dry and hot before adding the butter to get a nice, gentle sear instead of steaming the eggplant further.
• Add a pinch of red pepper flakes to the marinade for a little kick of heat.
• Garnish with fresh parsley or basil just before serving to add a pop of color and fresh flavor.
