RECIPE: Eggplant Vegetable Medley (Instant Pot/Pressure Cooker) + Join Me On My New Twitch Journey!

I'm Streaming On Twitch!

Happy New Year everyone!

It’s so good to be back from the Holiday ‘Break’. I hope you’re all well 🙂

I’m brimming with ideas for the blog and this brand over the next 12 months and I’ve already started rolling them out. Firstly my Patreon page, where you can directly support my content development and receive exclusive benefits for as little as $1USD/month!

Secondly, my newly launched Twitch channel!

I’ll be live-streaming on Twitch 3x a week, with at least one cooking stream scheduled within any given week.

My schedule will be posted there as well as available replays. I’m still working out some of the kinks but I’m really happy and excited with what I have done there so far.

This Sunday I’ll be making Trinidadian Coconut Bake, using the linked recipe. Feel free to tune in and cook along! I’d love to have you there 🙂

However this post is about the recipe I prepared for my Debut Stream!

This Eggplant Vegetable Medley is a vegetarian/vegan dish that can be served both hot or cold. I serve it as a main dish alongside a fried egg and brown rice, however you can leave off the egg if you want the dish to remain vegan, or you can add sausage or ground beef if you feel you really need a meat component.

Prepared in the Instant Pot it takes little time to come together. Watch me bring it together below, and then give it a try yourself! xo

(If the public video link has expired, do note that all videos are permanently archived on my Patreon and available to members for as little as $1/month)

Eggplant Vegetable Medley (Instant Pot/Pressure Cooker)
Recipe type: Vegetarian
Cuisine: Fusion
A Vegetarian medley that can easily go from a side to Center Stage. Adapted from this recipe
  • 1 large eggplant, cubed (or 2 medium)
  • 1 tsp salt
  • ¼ cup olive oil
  • 1 medium green or red bell pepper, cut into strips
  • 1 cup black olives
  • 1 onion
  • 2 medium potatoes, cubed
  • 3 medium tomatoes, cubed
  • 1 tbsp raisins, rehydrated and squeezed
  • 1 bunch fresh mint
  • balsamic vinegar
  • salt
  • pepper
  1. Put the eggplant in a strainer and sprinkle the cubes with salt. To get all of the bitter liquid out: add a plate on top of the cubed eggplant and some kind of weight on top of that to push it down (I used a small cast iron saucepan). Leave them to rest for about half an hour
  2. In the meantime, wash and slice the other vegetables as indicated
  3. In the pre-heated pressure cooker, on high heat without the lid, add the olive oil an brown the vegetables, adding them in the following order, stirring them constantly with a wooden spoon.
  4. First, add the eggplant and potatoes (wait 3 minutes but keep stirring), peppers and onions (wait another 3 minutes and keep stirring.
  5. Finally, add half the chopped mint, raisins, olives, salt and pepper to taste.
  6. If you're using an electric pressure cooker that requires more than ½ cup of water to reach pressure, add one cup of water. Otherwise use ¼ to ½ cup of water. If you can get away with ¼ cup of water that is ideal as the eggplant will spring a lot of water.
  7. Close the lid and set the valve to pressure cooking position.
  8. Cook for 4 minutes at high pressure.
  9. When time is up, open the pressure cooker with the Normal Pressure Release.
  10. Transfer the contents of the pressure cooker to a serving dish immediately.
  11. Mix in the tomatoes and dress with fresh olive oil and balsamic vinegar.
  12. Garnish with the remaining mint.