Eggplant with Sweet Potato

50

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

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
8
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV