French Quarter Eggplant Stew with Okra Pressure Cooker Recipe

  • Comments Off on French Quarter Eggplant Stew with Okra Pressure Cooker Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Stew

Recently Viewed

Ham And Bean Soup
Fish Stew
Spiced Chickpea Stew With Coconut And Turmeric
Recipes With Pinto Beans
Recipe For Bean Soup
Pinto Bean

French Quarter Eggplant Stew With Okra Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7- quart – Time: 3 minutes at HIGH pressure

  • 4 Japanese eggplant, unpeeled, or 2 regular eggplant, peeled
  • 2 teaspoons sea salt
  • ¼ cup olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup vegetable broth
  • 1 green bell pepper, seeded and finely chopped
  • 2 ribs celery, chopped
  • 1 (28-ounce) can peeled whole tomatoes in juice, crushed with your hands
  • 1 teaspoon fresh oregano leaves or ½ teaspoon dried oregano
  • freshly ground black pepper
  • 1 pound okra, washed, ends trimmed, and cut into 1-inch pieces (2 cups)
  • 2 tablespoons red wine vinegar

Method

  1. Cut the eggplant into 2-inch cubes and transfer it to a paper towel-lined colander
  2. Sprinkle with 1 teaspoon of the salt and leave it to drain for 30 minutes
  3. Rinse the salt thoroughly from the drained eggplant and pat dry
  4. In a 5- to 7-quart pressure cooker pot, heat 1 tablespoon of the oil over medium-high heat
  5. Reduce the heat to medium-low, add the onion, and cook, stirring a few times, until soft, about 5 minutes
  6. Add the rest of the oil, the eggplant and garlic and cook, stirring occasionally, until soft and the onions are golden, about 5 minutes
  7. Add the broth, then the pepper, celery, the tomatoes with their juice, oregano, the remaining 1 teaspoon salt, and black pepper to taste
  8. Close and lock the lid
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 3 minutes
  12. Remove the pot from the heat
  13. Open the cooker with the Quick Release method
  14. Be careful of the steam as you remove the lid
  15. Stir
  16. The eggplant and peppers should be tender but not mushy
  17. If there is too much liquid, simmer with the lid off to evaporate some
  18. Add the okra, partially cover, and cook over medium heat (without pressure) until the okra is tender, about 10 minutes
  19. Drizzle with the vinegar
  20. This is delicious hot, at room temperature, or even cold

Full List of Stew Recipes
Full List of French Recipes

Pinto Bean:
Drain and rinse beans, discarding soaking water. Place in a large heavy pot and add enough water to cover by 2 inches. Bring to a boil, reduce heat to low and simmer, Continue Reading →

Comments are closed.