Eggplant and Olives - Caper Puree
SERVES: 6
PLANNING TIME: 5 Minutes
COOKING: 7 Minutes
DIRECTIONS
INGREDIENTS
1. Add all ingredients to pressure cooker.
•
3 cups cleaved eggplant
2. Set pressure to 5 minutes.
•
3/4 cup set green olives, sliced
•
1 tomato chopped
•
2 cloves garlic, minced
•
2 tsp capers
•
1 Tbsp of fresh basil
•
salt and pepper, to taste
3. Quick release stir to mix ingredients. 4. Serve as desired
NUTRITIONAL FACTS
CALORIES: 51.45 FATS: 2.11g
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PROTEINS: 1.61g CARBS: 8.3g
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