(Total Time: 20 MIN| Serves: 3)
Ingredients:
1 medium-sized zucchini, thinly sliced
1 medium-sized eggplant, thinly sliced
2 tbsp lemon juice, freshly squeezed
½ cup sour cream
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tbsp butter
Spices:
1 tsp fresh ginger, grated
½ tsp Himalayan pink salt
½ tsp black pepper, ground
¼ tsp red chili flakes
1 tsp lemon zest, freshly grated
Directions:
Plug in your instant pot and place butter in the stainless steel insert. Add zucchini, eggplant, garlic, and onion. Sprinkle with salt and pepper. Cook for 5 minutes, stirring occasionally.
Now, pour 1 cup of water and securely lock the lid. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 3 minutes and cook on ‘’High’’ pressure.
When done, perform a quick pressure release and stir in the sour cream, ginger, and red chili flakes.
Press the ‘’Saute’’ button and cook for 5 more minutes, stirring occasionally.
Transfer all to a serving plate and sprinkle with lemon zest.
Serve immediately.
Per Serving (Calories 183 | Total Fats 12.4g | Net Carbs: 9.8g | Protein 4.1g |Fiber: 6.9g)
