Back to 6 servings 1 Eggplant, sliced 3 large Carrots, sliced 1 Small cabbage, outer layer removed, quartered 2 tbsp Olive Oil;, or Canola oil 1 Large Yellow Onion;, roughly chopped 2 tsp Garlic;, minced 2 cup Vegetable stock;, Low Sodium 6 tbsp Tomato Paste Salt and pepper to taste Juice from 1 lime or lemon 0.333 cup Haitian Epis 1 lb Fresh Spinach
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime.2 Step 2: In the instant pot, add the oil, press saute, and adjust the time to 7 minutes. Allow the oil to heat. Add onions and garlic and cook for 1 minute. Continue to stir so it does not stick to the pot.3 Step 3: Add the eggplants, cabbage, and carrots. Stir. Then add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook on high for 15 minutes. After 15 minutes, quick release.4 Step 4: Open the lid, press the saute button again, and adjust the time to 18 minutes. This will help the extra liquid to boil off. Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and remaining seasonings. Add additional salt and pepper to taste if needed. Stir well to combine.5 Step 5: Add spinach and combine the vegetables together. Continue to cook until the instant pot timer stops. Serve and enjoy with rice or starch of your choice.6 Step 6: Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime. Set aside.7 Step 7: Over medium-high heat in a large saucepan, add the oil. Allow the oil to heat. Add onions and garlic and cook for no more than 1 minute. Continue to stir so it does not stick to the saucepan.8 Step 8: When the ingredients start to turn light golden brown, add the eggplants, cabbage, and carrots. Then add vegetable stock (or water). Cover the saucepan with a lid and reduce the temperature to medium. Cook for 30 minutes. Stir after 15 minutes to allow all the ingredients time to cook evenly.9 Step 9: After 30 minutes, reduce the temperature to low and remove the cover. Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and seasonings. Add additional salt and pepper and seasoning to taste if needed. Stir well to combine.10 Step 10: Add spinach and stir to combine the vegetables together. Cover the saucepan with a lid and allow the dish to simmer for about 10 minutes. Serve and enjoy with rice or starch of your choice.getsaucepan.com/r/f3b96737-6b17-4eef-af8b-0e9b73afc680 · Original: https://www.savorythoughts.com/haitian-legume-eggplant-stew/
