Go Back
–+ servings

Keto Instant Thai Eggplants and Bamboo Shoot

Print Recipe
Total Time 40 minutes
Servings 4
Calories 94 kcal

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!