(Total Time: 20 MIN| Serves: 3)
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
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
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.
Per Serving (Calories 183 | Total Fats 12.4g | Net Carbs: 9.8g | Protein 4.1g |Fiber: 6.9g)