Serves 2


  • 1 large eggplant, sliced lengthwise
  • 4 Tbsp. avocado oil or olive oil, divided
  • 2 tsp. garlic sea salt
  • 2 Tbsp. water
  • 1/4 cup carrots, diced
  • 1 onion, diced
  • 1 zucchini, diced
  • 3 cloves garlic, minced
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1 cup marinara
  • 2 Tbsp. roasted, salted pumpkin seeds (pepitas), for garnish

    To prepare your eggplant, score the fleshy sides with a knife, making a grid pattern. Then drizzle 1 tablespoon of oil on each half and sprinkle each half with 1 teaspoon of garlic sea salt. Now drizzle 1 more tablespoon of oil into the stainless-steel bowl of your Instant Pot and add in the 2 tablespoons of water. Place the eggplant halves fleshy-side down and secure the lid to your IP. Press the Manual button, and then the "-" button until 5 minutes is displayed. Close the pressure valve and allow the eggplant to cook. Once the cycle is complete, release the pressure valve and remove the lid once safe to do so. Remove the eggplant halves and place them fleshy-side up on a serving plate.

    Add in your remaining veggies and seasonings and drizzle with the remaining tablespoon of cooking oil. Press the Keep Warm/Cancel button, and then the Sauté button. Stir the vegetables continually, allowing them to soften, about 5 to 7 minutes. Add in the marinara sauce and stir for 2 more minutes to heat through. Now spoon the vegetable mixture into the eggplant halves, sprinkle each half with a tablespoon of pumpkin seeds and serve warm.

    From Paleo Cooking with Your Instant Pot (Page Street Publishing) by Jennifer Robins.

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