(Total Time: 25 MIN| Serves: 3)
1 eggplant, sliced into thin slices
4 garlic cloves, crushed
3 tbsp olive oil
1 tbsp butter
1 tbsp balsamic vinegar
2 tbsp Parmesan cheese, grated
1 tsp salt
½ tsp black pepper, ground
¼ tsp onion powder
Combine garlic, olive oil, balsamic vinegar, salt, pepper, and onion powder. Mix until well combined.
Place the sliced eggplant in a large bowl. Drizzle with previously prepared marinade and refrigerate for 20 minutes.
Plug in the instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet on the bottom and place the steam basket on top. Place the eggplants in the steam basket and close the lid.
Set the steam release handle and press the ‘’Steam’’ button. Set the timer for 15 minutes.
When done, perform a quick pressure release and open the pot.
Remove the steam basket and water from the pot. Clean and pat dry with a kitchen paper.
Press the ‘’Saute’’ button and melt the butter in the stainless steel insert. Add eggplant and cook for 2 minutes. Now, sprinkle with parmesan cheese and cook until melts.
Turn off the pot and transfer to a serving plate.
Per Serving (Calories 231 | Total Fats 20.1g | Net Carbs: 5.5g | Protein 4.9g |Fiber: 5.6g)