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EAT FAT BEAT FAT

    Sour Eggplant Zucchini

    (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)