This garlic sesame eggplant is one of my favorite easy weeknight meals. It comes together in less than 20 minutes! It is super flavorful, simple, quick, and great for batch cooking. To complete the meal, add a side of protein such as tofu, edamame, or roasted peanuts, and a side of cooked rice.
Servings: 4
Ingredients*
Veggies
- 2 medium eggplants cut into large strips or wedges
Sauce
- 4 Tbsp dark toasted sesame oil 2 oz
- 4 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp Chinese black vinegar
- 1/2 tsp chili garlic sauce
- 5 garlic cloves minced
- 1 Tbsp fresh ginger peeled & grated
Garnish
- Fresh cilantro or green onions sliced
- Sesame seeds
Suggested Equipment*
Instructions
- Turn on the Sauté function and add about half of your oil to the inner pot along with the garlic and ginger, and sauté for one minute. Turn off.
- Add the eggplant wedges and 1/4 cup of water. Stir well, scraping the bottom to avoid a burn warning.
- Close the pot lid to Sealing. Set it to Manual (high pressure) for 1 min. Carefully use Quick Release.
- Turn on the Sauté function, add the rest of the oil and all of the condiments and simmer the dish, stirring gently, for about 5 minutes until cooked and slightly thickened.
- Divide into 4 equal servings, and garnish with fresh cilantro or green onions.
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Thank you Katie for posting your great recipes and tips. This recipe looks delicious and healthy..and perfect for a cold evening!
I made this tonight. It was delicious!!!!!
Ate this with cauliflower rice and it was delish!!
Outstanding recipe! Four weeks with with BLE and your recipes, Katie, have kept me inspired! I ordered your book today so I can always have them at fingertips. Thank you!
<3
Making this now to eat with bean pasta – smells divine.
So delicious and a beautiful presentation—good enough for company. It tastes exactly like what we’d get at a Thai restaurant. I increased peanut topping to 1 oz. and decreased to 2 oz. edamame on the side. Excellent!