Zesty, versatile, and ready in a flash—eggplant becomes an Instant Pot superstar in these 31 delicious creations. Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a fresh seasonal dish, this roundup has something to inspire every home cook. Dive in and discover how your pressure cooker can transform this humble veggie into mouthwatering magic!
Instant Pot Eggplant Parmesan
Got a craving for cozy Italian comfort food but short on time? You’re in luck—this Instant Pot Eggplant Parmesan is about to become your new go-to. It’s all the crispy, cheesy goodness you love, without the fuss of frying or hours in the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large eggplant (about 1.5 lbs)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 1 (24 oz) jar marinara sauce
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Slice the eggplant into 1/2-inch thick rounds.
2. Place the flour in a shallow bowl.
3. Beat the eggs in a second shallow bowl.
4. Combine the breadcrumbs and Parmesan cheese in a third shallow bowl.
5. Dredge each eggplant slice in the flour, shaking off any excess.
6. Dip the floured slice into the beaten eggs, letting the excess drip off.
7. Press the slice into the breadcrumb mixture, coating both sides evenly.
8. Select the “Sauté” function on your Instant Pot and add the olive oil.
9. Once the oil is hot (about 350°F), cook the breaded eggplant slices in batches for 2-3 minutes per side until golden brown, adding more oil if needed.
10. Turn off the Instant Pot and remove the eggplant slices to a plate lined with paper towels.
11. Pour 1/2 cup of water into the Instant Pot inner pot to deglaze, scraping up any browned bits.
12. Place a trivet in the pot and arrange half of the eggplant slices in a single layer on top.
13. Spread 1 cup of marinara sauce over the eggplant layer.
14. Top with half of the mozzarella cheese slices.
15. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella.
16. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
17. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
18. Open the lid and sprinkle the chopped basil over the top.
19. Let the dish rest for 5 minutes before serving.
Perfectly tender eggplant melds with rich, savory sauce and gooey melted cheese in every bite. The crispy breadcrumb coating holds up surprisingly well under pressure, giving you that satisfying texture contrast. Try serving it over a bed of spaghetti or with a simple green salad for a complete meal that feels anything but rushed.
Eggplant and Tomato Stew in Instant Pot
Craving something cozy and comforting? This Instant Pot eggplant and tomato stew is your answer—it’s hearty, flavorful, and comes together with minimal effort. You’ll love how the eggplant soaks up all the savory goodness while the tomatoes add a bright, tangy kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 large eggplant, cut into 1-inch cubes
– 1 (28-ounce) can crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Turn the Instant Pot to the “Sauté” setting and heat 2 tablespoons olive oil until it shimmers, about 2 minutes.
2. Add 1 medium diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 1 large eggplant cut into 1-inch cubes and cook, stirring occasionally, until slightly softened, about 3 minutes.
5. Pour in 1 (28-ounce) can crushed tomatoes, 1 cup vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” or “High Pressure” for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
8. Open the lid and stir in 2 tablespoons chopped fresh parsley until evenly distributed.
9. Let the stew sit for 5 minutes to thicken slightly before serving.
Looking for a dish that’s both tender and robust? The eggplant becomes melt-in-your-mouth soft, blending beautifully with the rich, tangy tomato base. Serve it over creamy polenta or with crusty bread to soak up every last drop—it’s a versatile meal that’s sure to become a weeknight favorite.
Spicy Instant Pot Baba Ganoush
Ever feel like you want that smoky, creamy baba ganoush but don’t want to babysit the grill? This spicy Instant Pot version is your new best friend—it’s hands-off, fast, and packed with flavor. You’ll get that perfect charred eggplant taste without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large eggplants (about 2 lbs total)
– 1/4 cup tahini
– 3 tbsp fresh lemon juice
– 2 tbsp extra virgin olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
– 2 tbsp chopped fresh parsley
Instructions
1. Pierce the eggplants all over with a fork 8-10 times to prevent bursting.
2. Pour 1 cup of water into the Instant Pot and place the trivet inside.
3. Place the whole eggplants on the trivet, lock the lid, and set the valve to sealing.
4. Cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
5. Carefully quick-release any remaining pressure and open the lid.
6. Use tongs to transfer the eggplants to a colander and let them drain and cool for 15 minutes until easy to handle.
7. Once cool, peel off and discard the charred skins—the flesh should be very soft and pull away easily.
8. Place the eggplant flesh in a medium bowl and mash it with a fork until mostly smooth but with some texture.
9. Add the tahini, lemon juice, olive oil, minced garlic, cumin, smoked paprika, cayenne pepper, and kosher salt to the bowl.
10. Stir everything together until fully combined and creamy.
11. Taste and adjust seasoning if needed, then stir in the chopped parsley.
12. Transfer the baba ganoush to a serving bowl, drizzle with a little extra olive oil if desired, and serve immediately or chill.
Chunky yet creamy, this dip has a wonderful smoky depth from the pressure-cooked eggplant, balanced by the bright lemon and a subtle kick from the cayenne. Try it as a spread on pita sandwiches or dolloped over grilled chicken for an easy weeknight upgrade.
Instant Pot Ratatouille with Eggplant
Sometimes you just need a cozy, veggie-packed meal without spending hours in the kitchen. This Instant Pot ratatouille is your answer—it’s hearty, flavorful, and comes together in a flash. You’ll love how the eggplant soaks up all those delicious juices.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large eggplant, cut into 1-inch cubes
– 2 medium zucchini, sliced into ½-inch rounds
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– ½ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add 2 tablespoons olive oil to the pot, then add 1 large diced yellow onion. Sauté for 3–4 minutes, stirring occasionally, until the onion is translucent.
3. Add 3 cloves minced garlic and sauté for 30 seconds, just until fragrant.
4. Add 1 large eggplant cut into 1-inch cubes, 2 medium sliced zucchini, and 1 diced red bell pepper to the pot. Stir to combine with the onion and garlic.
5. Pour in 1 (28-ounce) can crushed tomatoes, then add 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together until well mixed.
6. Secure the Instant Pot lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” mode. Set the timer for 5 minutes at high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
8. Open the lid and give the ratatouille a gentle stir. Let it sit for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
Zesty and comforting, this ratatouille has a tender, melt-in-your-mouth texture with the eggplant becoming wonderfully silky. Serve it over creamy polenta, with crusty bread to soak up the sauce, or as a hearty side to grilled chicken.
Sweet and Sour Eggplant Casserole
Ever find yourself craving something cozy but a little different? This sweet and sour eggplant casserole is the perfect answer. It’s a comforting, flavorful dish that’s easier to make than you might think.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large eggplants, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp soy sauce
– 1 tsp ground ginger
– 1/2 tsp red pepper flakes
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Place the cubed eggplant in a colander, sprinkle with 1 tsp salt, and let it sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
4. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until they are lightly browned and tender.
5. Transfer the cooked eggplant to a plate and set aside.
6. In the same skillet, add the diced onion and cook for 5 minutes until softened.
7. Add the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
8. Pour in the crushed tomatoes, brown sugar, apple cider vinegar, soy sauce, ground ginger, and red pepper flakes, stirring to combine.
9. Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
10. Return the cooked eggplant to the skillet, gently folding it into the sauce until evenly coated.
11. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
12. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
13. Remove the casserole from the oven and let it rest for 5 minutes before serving.
14. Garnish with the chopped fresh parsley.
Perfectly tender eggplant soaks up that tangy, sweet sauce, while the melted cheese adds a creamy finish. Try serving it over a bed of rice or with crusty bread to soak up every last bit of flavor—it’s a crowd-pleaser that’s sure to become a regular in your rotation.
Curried Eggplant Lentils in Instant Pot
Dinner just got easier with this cozy, flavor-packed dish. You’ll love how the Instant Pot turns eggplant and lentils into a creamy, aromatic meal with minimal effort. It’s perfect for busy weeknights when you want something hearty and healthy without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large eggplant, diced into 1-inch cubes
– 1 cup brown lentils, rinsed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 2 cups vegetable broth
– 1 tsp salt
– 1/2 cup plain yogurt, for serving
– 1/4 cup fresh cilantro, chopped, for serving
Instructions
1. Set your Instant Pot to “Sauté” mode and add 1 tbsp olive oil.
2. Once the oil is hot, add 1 medium yellow onion, diced, and cook for 3-4 minutes until softened.
3. Add 3 cloves garlic, minced, and sauté for 1 minute until fragrant.
4. Stir in 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper, cooking for 30 seconds to toast the spices.
5. Add 1 large eggplant, diced into 1-inch cubes, and cook for 2-3 minutes, stirring occasionally to coat with spices.
6. Pour in 1 (14.5 oz) can diced tomatoes, 2 cups vegetable broth, and 1 tsp salt, scraping the bottom of the pot to prevent burning.
7. Add 1 cup brown lentils, rinsed, and stir to combine all ingredients evenly.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 15 minutes at high pressure.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
10. Open the lid and stir the mixture; if it’s too thick, add a splash of water to reach your desired consistency.
11. Serve hot, topped with 1/2 cup plain yogurt and 1/4 cup fresh cilantro, chopped.
Zesty and satisfying, this dish has a rich, velvety texture from the softened eggplant and tender lentils. The curry spices meld beautifully with the tangy tomatoes, creating a comforting bowl that’s great over rice or with warm naan for dipping.
Instant Pot Moussaka with Eggplant
Wondering how to make a classic Greek dish without spending hours in the kitchen? You’re in luck. This Instant Pot moussaka layers savory spiced meat, tender eggplant, and a creamy topping into a comforting casserole that comes together surprisingly fast.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 large eggplants, sliced into 1/2-inch rounds
– 1 tbsp olive oil
– 1 lb ground lamb or beef
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can crushed tomatoes
– 1/4 cup dry red wine
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 1/2 cups whole milk, warmed
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten
– Salt and black pepper
Instructions
1. Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture, then pat them dry with paper towels—this prevents a soggy texture.
2. Set your Instant Pot to “Sauté” on “Normal” and heat 1 tbsp olive oil.
3. Add the diced onion and cook for 3–4 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the ground meat and cook for 5–6 minutes, breaking it up with a spoon, until browned.
6. Stir in the crushed tomatoes, red wine, oregano, cinnamon, nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Press “Cancel” to turn off sauté mode.
8. Layer half of the eggplant slices evenly over the meat mixture in the pot.
9. Pour the remaining meat mixture over the eggplant layer.
10. Top with the remaining eggplant slices.
11. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” on “High” for 10 minutes.
12. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
13. While the moussaka cooks, melt 2 tbsp butter in a saucepan over medium heat.
14. Whisk in 2 tbsp flour and cook for 1–2 minutes until golden to make a roux.
15. Gradually whisk in 1 1/2 cups warmed whole milk until smooth and thickened, about 5 minutes—warming the milk first prevents lumps.
16. Remove the saucepan from heat and stir in 1/4 cup Parmesan cheese and the beaten egg until combined.
17. Preheat your oven’s broiler to 500°F.
18. Carefully transfer the cooked moussaka from the Instant Pot to an oven-safe dish.
19. Spread the cheese sauce evenly over the top.
20. Broil for 3–5 minutes until the topping is bubbly and golden brown, watching closely to avoid burning.
21. Let the moussaka rest for 10 minutes before serving to allow the layers to set.
The result is a hearty dish with meltingly soft eggplant, rich spiced meat, and a lightly browned, creamy topping that holds its shape when sliced. Serve it with a crisp Greek salad or crusty bread to soak up the savory juices for a complete meal.
Eggplant and Chickpea Tagine
Hey there, have you ever wanted a cozy dinner that practically cooks itself? This eggplant and chickpea tagine is your answer—it’s hearty, packed with flavor, and perfect for a relaxed weeknight. You’ll love how the spices meld together while everything simmers away.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large eggplant, cut into 1-inch cubes
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 2 cups vegetable broth
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– Salt to taste
– Fresh cilantro, chopped for garnish
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to burn it.
4. Add 1 large eggplant cut into 1-inch cubes to the pot, tossing to coat in the oil and aromatics.
5. Cook the eggplant, stirring every few minutes, until it starts to soften and brown slightly, about 8 minutes.
6. Sprinkle in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper, stirring to toast the spices for 30 seconds until fragrant.
7. Pour in 1 (14.5 oz) can diced tomatoes and 2 cups vegetable broth, scraping the bottom of the pot to release any browned bits.
8. Add 1 (15 oz) can chickpeas, drained and rinsed, and bring the mixture to a simmer over medium-high heat.
9. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, stirring halfway through to prevent sticking.
10. After 30 minutes, remove the lid and simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
11. Taste and add salt as needed, starting with 1/2 tsp and adjusting to your preference.
12. Remove from heat and stir in fresh chopped cilantro for garnish just before serving.
Ready to dig in? The eggplant turns wonderfully tender, soaking up all those warm spices, while the chickpeas add a satisfying bite. Serve it over fluffy couscous or with crusty bread to soak up every last drop of the rich, aromatic sauce—it’s a meal that feels like a hug in a bowl.
Instant Pot Eggplant Lasagna
Kicking off a cozy dinner has never been easier than with this hands-off Instant Pot version. You get all the comforting layers of classic lasagna, but the eggplant cooks up tender without any fuss, and it’s ready in a fraction of the time. It’s the perfect solution for a busy weeknight when you’re craving something hearty.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound ground Italian sausage
– 1 (24-ounce) jar marinara sauce
– 1 large eggplant, sliced into 1/4-inch rounds
– 9 no-boil lasagna noodles
– 15 ounces ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup water
Instructions
1. Select the “Sauté” function on your Instant Pot. Add 1 tablespoon olive oil and heat for 1 minute.
2. Add 1 diced yellow onion and cook, stirring frequently, for 3 minutes until softened.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 pound ground Italian sausage. Cook, breaking it up with a spoon, for 5-7 minutes until no longer pink.
5. Tip: Drain any excess grease from the pot for a less oily sauce.
6. Pour in the entire 24-ounce jar of marinara sauce. Stir to combine, then press “Cancel” to turn off the Sauté function.
7. In a medium bowl, mix 15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
8. Pour 1 cup water into the bottom of the Instant Pot, over the meat sauce.
9. Arrange a single layer of 3 no-boil lasagna noodles over the sauce, breaking them to fit if necessary.
10. Spread one-third of the ricotta mixture evenly over the noodles.
11. Arrange one-third of the sliced eggplant rounds in a single layer over the ricotta.
12. Sprinkle 1/2 cup of shredded mozzarella cheese over the eggplant.
13. Spoon one-third of the meat sauce evenly over the cheese.
14. Tip: For neat layers, use the back of a spoon to gently spread the ricotta and sauce.
15. Repeat steps 9-13 two more times to create two additional layers, ending with a final layer of meat sauce on top.
16. Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.”
17. Select the “Manual” or “Pressure Cook” function and set the timer for 15 minutes at high pressure.
18. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
19. Tip: Let the lasagna rest for 10 minutes after opening the lid; this helps the layers set for cleaner slices.
20. Carefully remove the inner pot. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
21. Use a spoon to spread the cheese evenly, then let it melt from the residual heat for 2-3 minutes.
Unbelievably creamy and satisfying, each bite delivers tender eggplant that melts into the rich, meaty layers. The edges get perfectly caramelized from the pot, adding a wonderful depth of flavor. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Garlicky Eggplant and Spinach Pasta
Veggie-packed pasta nights just got a major upgrade. You’re going to love this cozy, garlicky dish that comes together in about the time it takes to boil water. It’s the perfect way to sneak in some greens and feel like a kitchen pro without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried pasta (like rigatoni or penne)
– 1 large eggplant (about 1 lb)
– 5 tbsp olive oil, divided
– 1 tsp kosher salt, divided
– 6 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 5 oz fresh baby spinach
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 cup chopped fresh parsley
– 1 tbsp fresh lemon juice
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, dice the eggplant into 1/2-inch cubes.
3. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the diced eggplant and 1/2 teaspoon of salt to the skillet. Cook for 10-12 minutes, stirring occasionally, until the eggplant is golden brown and tender.
5. Add the pasta to the boiling water and cook according to package directions for al dente, usually 9-11 minutes.
6. While the pasta cooks, push the cooked eggplant to the sides of the skillet. Add the remaining 2 tablespoons of olive oil to the center.
7. Add the minced garlic and red pepper flakes to the oil. Cook for 1 minute, stirring constantly, until fragrant.
8. Add the fresh baby spinach to the skillet. Cook for 2-3 minutes, stirring, until the spinach is just wilted.
9. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
10. Add the drained pasta and the reserved pasta water to the skillet with the eggplant and spinach.
11. Add the grated Parmesan cheese, chopped parsley, lemon juice, and remaining 1/2 teaspoon of salt to the skillet.
12. Toss everything together over low heat for 1-2 minutes until the sauce is creamy and coats the pasta.
Comforting and packed with flavor, this pasta has a wonderful mix of creamy eggplant, tender spinach, and a bright, garlicky sauce. The lemon juice and parsley add a fresh pop that cuts through the richness perfectly. Try topping it with extra Parmesan and a drizzle of good olive oil for a restaurant-worthy finish right at your kitchen table.
Eggplant and Mushroom Stroganoff
Picture this: a cozy night in, and you’re craving something hearty and comforting. This eggplant and mushroom stroganoff delivers all the creamy, savory goodness you want, but with a veggie-packed twist that feels fresh and satisfying.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 large eggplant, cubed
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 cup sour cream
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 12 oz wide egg noodles
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the eggplant cubes to a colander, sprinkle with 1 tsp salt, and let sit for 10 minutes to draw out moisture, then pat dry with paper towels. (Tip: Salting the eggplant helps prevent it from becoming soggy during cooking.)
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Transfer to a plate.
- In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter over medium heat.
- Add the diced onion and cook for 5 minutes, stirring frequently, until softened and translucent.
- Add the sliced mushrooms and cook for 6-8 minutes, until they release their liquid and turn golden brown.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the 2 tbsp flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the 1 cup vegetable broth until smooth and slightly thickened, about 2-3 minutes.
- Reduce heat to low and stir in the 1 cup sour cream, 1 tsp smoked paprika, and 1/2 tsp dried thyme until fully incorporated. (Tip: Adding sour cream off the heat prevents curdling.)
- Return the cooked eggplant to the skillet, season with salt and black pepper, and simmer for 5 minutes to blend flavors.
- While the sauce simmers, cook the 12 oz egg noodles in the boiling water according to package directions until al dente, about 8-10 minutes, then drain.
- Serve the stroganoff sauce over the cooked noodles, garnished with fresh parsley. (Tip: For extra richness, stir a spoonful of the starchy pasta water into the sauce before serving.)
The result is a lusciously creamy sauce with tender eggplant and meaty mushrooms, all wrapped around perfectly cooked noodles. It’s savory with a hint of smokiness from the paprika, making it a comforting meal that’s surprisingly light. Try it over mashed potatoes or with a side of crusty bread to soak up every last bit of sauce.
Instant Pot Stuffed Eggplant Boats
Just when you need a cozy, hands-off dinner, these Instant Pot stuffed eggplant boats come to the rescue. They’re packed with savory filling and cook up tender in no time, making your weeknight feel special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium eggplants
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1/2 pound ground Italian sausage
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon dried oregano
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup water
Instructions
1. Slice each eggplant in half lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch thick shell. Dice the scooped flesh into 1/2-inch pieces.
2. Turn the Instant Pot to Sauté mode and add 1 tablespoon olive oil. Heat for 1 minute until shimmering.
3. Add 1/2 cup diced yellow onion and cook for 3 minutes, stirring occasionally, until softened.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add 1/2 pound ground Italian sausage and cook for 5 minutes, breaking it up with a spoon, until browned and no longer pink.
6. Mix in the diced eggplant flesh, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 minutes until the eggplant softens slightly.
7. Pour in 1 cup marinara sauce and stir to combine. Cook for 2 minutes, then remove the pot from heat. Tip: For a richer flavor, use a high-quality jarred sauce or homemade marinara.
8. Spoon the sausage mixture evenly into the 4 eggplant shells, packing it down gently.
9. Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the stuffed eggplants.
10. Pour 1 cup water into the Instant Pot and place a trivet inside. Arrange the stuffed eggplants on the trivet in a single layer. Tip: If they don’t all fit, stack them carefully with foil between layers to prevent sticking.
11. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes.
12. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Tip: Letting it rest helps the eggplants hold their shape better when you remove them.
13. Open the lid and use tongs to transfer the eggplant boats to serving plates. Serve immediately.
After cooking, these eggplant boats turn wonderfully tender with a melt-in-your-mouth texture, while the cheesy topping gets perfectly golden and bubbly. All those savory Italian flavors meld together for a comforting bite that’s hearty yet not too heavy. Try serving them over a bed of creamy polenta or with a simple side salad for a complete, satisfying meal.
Conclusion
Versatile and vibrant, these Instant Pot eggplant recipes prove this veggie is a weeknight winner! We hope you’re inspired to try a few, find new favorites, and make dinner magic happen. Don’t forget to leave a comment telling us which dish you loved most and share this roundup on Pinterest to spread the eggplant love. Happy cooking!
