Eggplant with Sweet Potato

54

Traditional and Instant Pot Edition

"Eggplant is the king of all vegetables, that's why it has a crown on its head." – My Grandma

2
2 cups fully peeled sweet potato cut into 1 pieces
4 cups roughly peeled eggplant cut into 1 pieces
1/2 tomato cut into 1 pieces
1 tsp fresh ginger
1 tsp sugar (optional)
1 tsp dry coriander powder
1 tsp fresh garlic
1/2 tsp mustard seeds
red chili powder (optional)
cilantro for garnishment
2 oz water
oil
salt
1/4 tsp turmeric (fresh or powder)

TRADITIONAL PRESSURE COOKER

  1. Prep the eggplant by peeling half of the outer layer and cutting into 1″ cubes.

See the full directions on my site
Nutritions

Calories
1850

Sodium
2654mg
110% DV

Fat
22g
34% DV

Protein
15g
30% DV

Carbs
399g
135% DV

Fiber
7g
30% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV