(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)