(Total Time: 33 MIN| Serves: 12)
2 cubed large eggplants
Salt, to taste
2 tbsp. olive oil
1 smashed garlic clove
1 tbsp. dried oregano
½ cup filtered water
Arrange a strainer into a sink.
Place eggplant cubes into a strainer and sprinkle with salt.
Place a plate on top of eggplant cubes, followed by a kettle to push it down.
Keep aside for about 30 minutes.
Rinse the eggplant cubes and with paper towels pat dry them.
Place the oil in the Instant Pot and select “Sauté”. Then add the garlic, anchovies and oregano and cook for about 3-5 minutes.
Add the eggplant cubes and cook for about 5 minutes.
Select the “Cancel” and stir in the water and black pepper.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and with a potato masher, puree the mixture.
Per Serving (Calories 51|Total Fat 2.9g| Net Carbs 0.11g| Protein 1.9g| Fiber 3.4g)