Eggplant and Coconut Milk Scramble
What Started it all:
Eggs, Eggplant, coconut milk, instant pot
We're making a delightful, creamy scramble with eggplant and coconut milk. This dish is packed with flavor and is perfect for a quick and satisfying meal. Get your aprons on, and let’s whip this up for four people!
Ingredients
- 4 large eggs
- 2 medium eggplants, diced
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (like cilantro or chives)
Instructions
- Prep the Eggplants: Start by salting the diced eggplant and letting it sit for 15 minutes to draw out the moisture. This will help reduce bitterness. Rinse and pat dry.
- Sauté the Eggplant: In the instant pot, set it to sauté mode. Add a splash of oil, then toss in the eggplant. Cook until it’s golden brown and tender, about 5-7 minutes.
- Mix the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper.
- Combine with Coconut Milk: Pour in the coconut milk and stir until well combined.
- Add to the Instant Pot: Pour the egg and coconut mixture over the sautéed eggplant in the instant pot.
- Pressure Cook: Close the lid and set to pressure cook on high for 5 minutes.
- Release Pressure: Once done, carefully release the pressure. Stir the mixture gently to combine everything.
- Serve: Spoon the mixture onto plates, garnish with fresh herbs, and serve hot.
There you have it! A delicious eggplant and coconut milk scramble that’s simple and satisfying. Enjoy it! Remember, cooking is about passion and precision, so don’t mess it up!