Keto Instant Thai Eggplants and Bamboo Shoot
Ingredients
- 1 Tbsp coconut oil
- 2 cloves garlic crushed 6 Thai eggplants
- 2-3 raw bamboo shoot sliced
- 1 cup fresh spinach chopped
- 1/4 cup fresh basil leaves chopped 1/2 cup cold water
- Salt & pepper to taste
- 2/3 cup coconut milk
Instructions
- Remove the hard peels of bamboo shoot, and leave yellow colored and tender parts.
- Peel Thai eggplant stems that cling to the top, and slice off the top just underneath the stem. Cut the eggplant into wedges, quarters or halves.
- Press SAUTÉ button on your Instant Pot and melt the coconut oil.
- Sauté the garlic for 3-4 minutes or until soft.
- Add Thai eggplants and sauté for 2 - 3 minutes. Stir sliced bamboo shoots, spinach, and cook for another minute or two; stir.
- Add all remaining ingredients (except coconut miland stir well.
- Lock lid into place and set on the MANUAL setting for 15 minutes.
- Use Quick Release - turn the valve from sealing to venting to release the pressure.
- Pour the coconut milk and stir well.
- Adjust seasonings and serve.
- Lock lid into place and set on the MANUAL setting for 15 minutes.
- Use Quick Release - turn the valve from sealing to venting to release the pressure.
- Pour the coconut milk and stir well.
- Adjust seasonings and serve.
Nutrition
Calories: 94kcalCarbohydrates: 6gProtein: 3gFat: 8g
Tried this recipe?Let us know how it was!
