Serving: 2

Prep Time: 10 minutes
Cook Time: 45 minutes


30 oz eggplant, cut into long pieces

1 cup of tomatoes, cubed

1 cup of raisins

3 tablespoons white flour

½ teaspoon cumin seeds

4 garlic cloves, chopped

4 tablespoons pumpkin seeds oil

Cilantro for garnish

1 teaspoon turmeric

½ a teaspoon cayenne pepper

2 teaspoons coriander

4 tablespoons lemon juice

How to Prepare:

Soak the raisins in the warm water for around 20 minutes and then chop them.
Set the Instant Pot to the sauté mode and add in the pumpkin seeds oil, then heat up the oil.
Mix in the garlic and cumin and stew for 10 minutes until clear.
Add in the eggplant stripes, spices, flour and all the remaining ingredients.
Pour some water and close the lid to cook on a HIGH pressure for 15 minutes.
Release the pressure naturally and add the lemon juice.
Portion the eggplant into bowls and dollop each eggplant slice with the stewed vegetables. Sprinkle each plate with the cilantro. Remember that this dish should be served warm. Serve the vegetables with the white bread and peanut butter.

Nutrition (Per Serving): Calories: 179; Fat: 32g; Carbohydrates: 105g; Protein: 31g