(Total Time: 30 MIN| Serves: 5)
1 small eggplant, sliced lengthwise
4 tbsp cottage cheese
3 tbsp Feta cheese
2 tbsp sour cream
1 cup cherry tomatoes, whole
1 small chili pepper, sliced
1 onion, finely chopped
3 tbsp oil
1 tsp salt
½ tsp dried oregano
¼ tsp dried thyme
In a small bowl, combine together cottage cheese, Feta cheese, and sour cream. Sprinkle with some dried thyme and set aside.
Slice eggplants lengthwise into about ¼ inch thick slices. Sprinkle with some salt and set aside for ten minutes.
Meanwhile, plug in the instant pot and grease the inner pot with oil. Add onions and chili pepper. Sprinkle with some more salt and sauté for 3-4 minutes. Now add tomatoes and continue to cook until soft. If necessary, add 2-3 tbsp of water. Remove from the pot and set aside.
Now rinse well the eggplants and gently squeeze with your hands. Set aside.
Line s small baking pan with some parchment paper and add the tomato sauce. Place eggplant slices, one at the time, and spread about two tablespoons of the cheese mixture on each. Gently roll up and secure with toothpicks. Repeat the process with the remaining eggplant slices and loosely cover with some aluminum foil.
Position a trivet at the bottom of the instant pot and place the pan on top. Pour in one cup of water. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 13 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan from the pot and chill for a while.
Sprinkle with some Parmesan before serving.
Per Serving (Calories 146 | Total Fats: 10.9g | Net Carbs: 5.6g | Protein: 4g |Fiber: 4.2g)