Eggplant with Sweet Potato

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Traditional and Instant Pot Edition

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

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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

MEXICAN PICO DE GALLO

850

The Best Mexican Pico de Gallo is amazingly fresh, delicious and you can make in no time! Great for a party appetizer, on your nachos, tortilla chips and top with any of your favourite snacks!

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See the full directions on my site
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