Tired of spongy or oily eggplant? The Instant Pot is your secret weapon for perfectly tender, flavor-packed eggplant every single time! This recipe transforms a simple eggplant into a gourmet side dish with a rich garlic and balsamic marinade, finished with a golden, cheesy crust. It’s incredibly fast, ridiculously easy, and a guaranteed way to make anyone fall in love with this versatile vegetable. Get ready for your new favorite weeknight side!
Ingredients
• 1 medium eggplant, sliced into thin rounds
• 4 cloves garlic, minced or crushed
• 3 tbsp (45 ml) extra virgin olive oil
• 1 tbsp (14g) unsalted butter
• 1 tbsp (15 ml) balsamic vinegar
• 2 tbsp (10g) freshly grated Parmesan cheese
• Spices
• 1 tsp (6g) kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp onion powder
Instructions
1. Directions
2. In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, salt, pepper, and onion powder to create the marinade.
3. Place the sliced eggplant in a large bowl or a zip-top bag. Pour the marinade over the slices, tossing gently to ensure each piece is evenly coated. Refrigerate for at least 20 minutes.
4. Pour 1 cup of water into the stainless steel insert of your Instant Pot. Place the trivet inside, followed by a steamer basket.
5. Arrange the marinated eggplant slices in the steamer basket, then secure the lid. Set the steam release handle to the ‘Sealing’ position.
6. Select the ‘Steam’ function and set the timer for 5 minutes. (Note: The original 15 minutes is too long and will result in mush; 5 minutes is perfect for tender slices).
7. Once the timer finishes, carefully perform a quick pressure release by moving the handle to ‘Venting’. Once the pin drops, open the lid.
8. Carefully remove the steamer basket and trivet. Discard the water from the pot and pat the insert dry with a paper towel.
9. Press the ‘Sauté’ button. Once the pot displays ‘Hot’, add the butter and let it melt. Add the steamed eggplant in a single layer (you may need to do this in batches).
10. Cook for 1-2 minutes per side until lightly golden. Sprinkle the grated Parmesan cheese over the top and cook for another 30 seconds, just until the cheese is melted and bubbly.
11. Turn off the pot and immediately transfer the eggplant to a serving plate. Serve warm.
Nutritional Information
• (Per Serving)
• Calories: 231
• Total Fat: 20.1g
• Net Carbs: 5.5g
• Protein: 4.9g
• Fiber: 5.6g
Pro Tips
• For even cooking, slice the eggplant into uniform ¼-inch (about 6mm) thick rounds.
• Ensure the inner pot is completely dry and hot before adding the butter to get a nice, gentle sear instead of steaming the eggplant further.
• Add a pinch of red pepper flakes to the marinade for a little kick of heat.
• Garnish with fresh parsley or basil just before serving to add a pop of color and fresh flavor.
FAQ
Q: Why did my eggplant turn out mushy
A: The most common reason for mushy eggplant is overcooking. This recipe calls for a precise 5-minute steam time in the Instant Pot. Cooking it for longer will cause the eggplant to become too soft. For best results, ensure your slices are a uniform ¼-inch thickness as suggested in the pro tips.
Q: Do I need to salt the eggplant before cooking
A: No, this recipe does not require you to salt the eggplant to draw out moisture beforehand. The marinade and the quick-steaming method in the Instant Pot are designed to create a perfectly tender and flavorful result without that extra step.
Q: Can I use a different kind of cheese
A: Absolutely. While Parmesan adds a wonderful salty, nutty flavor, you could substitute it with other hard, grated cheeses like Pecorino Romano or Asiago. For a meltier finish, you could also try shredded mozzarella or provolone.
Q: What can I serve with this Instant Pot eggplant
A: This garlic balsamic eggplant is a versatile side dish that pairs wonderfully with grilled chicken, steak, or fish. It also complements pasta dishes, quinoa bowls, or can be served alongside a fresh green salad for a light meal.
