A Delicious and Healthy Vegetarian Feast for the Family
What Started it all:
Eggplant, Zucchini, rice, instant pot
As we gather around the table, I want to share with you a recipe that celebrates the beauty of fresh, seasonal ingredients and the joy of cooking together as a family. This dish is a perfect example of how delicious and healthy eating can be, and I just know you'll love it!
Ingredients
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 2 medium zucchinis, sliced into 1/2-inch thick rounds
- 1 cup of uncooked white rice
- 2 cups of water
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped (optional)
Instructions
- **Instant Pot Magic**: Add 1 cup of uncooked white rice and 2 cups of water to the Instant Pot. Season with salt and pepper to taste. Close the lid and set the valve to 'sealing'. Press the 'rice' button or cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes.
- **Prep the Veggies**: In a large bowl, toss the sliced eggplant and zucchinis with 1 tablespoon of olive oil, salt, and pepper until they're evenly coated.
- **Sauté the Veggies**: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the eggplant and zucchinis in batches, cooking for 3-4 minutes per side, or until they're tender and lightly browned.
- **Assemble the Dish**: Once the rice is cooked, fluff it with a fork and transfer it to a large serving platter. Arrange the sautéed eggplant and zucchinis on top of the rice. Garnish with chopped fresh parsley, if desired.
[Beaming with pride, as if inviting everyone to the table]