Pressure-Cooker Eggplant with Mushrooms

This savory dish combines tender eggplant and mushrooms with a rich miso-based sauce, tomatoes, and fresh herbs for a warm and flavorful meal.

Ingredients

  • Eggplant, cut into large chunks

  • Mushrooms, chopped

  • Onion, chopped

  • Nuts of your choice

  • Tomato paste or fresh tomatoes, chopped

  • Crushed black pepper

  • Green pepper

  • Miso-based sauce

  • Butter, cooking oil, or lard (for sautéing)

  • Fresh cilantro, parsley, or chives (for garnish)

Method

1. Set the pressure cooker to sauté. Heat your choice of butter mixed with cooking oil, cooking oil alone, butter alone, or lard. Add the chopped onions, chopped mushrooms, and any nuts you like. Sauté until fragrant.

2. Add tomato paste or fresh chopped tomatoes and crushed black pepper. Sauté until aromatic and well combined.

3. Cut the eggplant into large chunks and add it to the pot. Add the miso-based sauce from the previous version and toss to coat evenly.

4. Close and lock the lid. Pressure-cook for 6–8 minutes.

5. Release the pressure and open the lid. Add the green pepper, then use the sauté setting briefly to reduce the cooking liquid until slightly concentrated.

6. Serve hot and garnish with cilantro, parsley, or chives, as desired.