Prep time: 15 minutes | Cook time: 5 minutes | Yield: 2 servings

Ingredients

● 1 eggplant, halved

● 10 oz ground pork

● ½ teaspoon minced garlic

● ½ teaspoon salt

● 1 tablespoon butter

● 1 teaspoon tomato paste

Method

Remove ½ of pulp from the eggplants.

Mix up together the minced garlic, salt, tomato paste, and ground pork.

Fill the eggplants with the pork mixture.

Cover the eggplant halves with the butter.

Wrap the eggplants into the foil and transfer them on the steamer rack in the instant pot.

Pour 1 cup of water in the instant pot and close the lid.

Cook the eggplants on High Pressure (Steam mode) for 7 minutes.

Then make the natural pressure release for 5 minutes.

Nutritional info per serve: calories 314, fat 11.2, fiber 8.2, carbs 14.2, protein 39.6