Instant Pot Haitian Legume -Eggplant Stew

Instant Pot Haitian Legume -Eggplant Stew

With the help of the Instant Pot, this Haitian Legume recipe will become one of your family's favorite dishes. It's also great for meal planning.

Course Lunch, Main Dish

Cuisine African, Caribbean, Haitian

Prep Time 10

Cook Time 37

Total Time 47

Servings Servings

Calories 95kcal

Author Savory Thoughts

Equipment

Instant Pot

Ingredients

1 Eggplant sliced
3 large Carrots sliced
1 Small cabbage outer layer removed, quartered
2 tbsp. Olive Oil; or Canola oil
1 Large Yellow Onion; roughly chopped
2 tsp. Garlic; minced
2 cups Vegetable stock; Low Sodium
6 tbsp. Tomato Paste
Salt and pepper to taste
Juice from 1 lime or lemon
⅓ Cup Haitian Epis
1 lb. Fresh Spinach

Instructions

Prepare your ingredients: Start by slicing, cutting, dicing, mincing, or chopping your cabbage, carrots, eggplant, onions, garlic, and lemon or lime.

Begin Cooking: In the instant pot, add the oil, press saute and adjust the time to 7 minutes. Allow the oil to heat. Add onions and garlic and cook for 1 minute. Continue to stir so it does not stick to the pot.

Add the eggplants, cabbage, and carrots. Stir. Then add vegetable stock. Close the lid and turn the valve to sealing. Pressure cook on high for 15 minutes. After 15 minutes, quick release.
Mash The Ingredients: Open the lid, press the saute button again, and adjust the time to 18 minutes.
This will help the extra liquid to boil off. Mash the vegetables with a potato masher or ladle, then add the tomato paste, lime or lemon juice, and remaining seasonings. Add additional salt and pepper to taste if needed. Stir well to combine.
Add spinach and combine the vegetables together. Continue to cook until the instant pot timer stops.
Serve and enjoy with rice or starch of your choice.

Notes

Slice the eggplant and cabbage as evenly as you can to help the vegetables cook in the instant pot.
Vegetables: You are not limited to the vegetables listed above. You may use Militon (Chayote), purple cabbage, shallots, or even beans/peas.
You may prepare this meal with the eggplants unpeeled.
Don’t forget the oil! I used olive oil for this dish. A good quality olive oil will definitely enhance the flavor of the dish. Make sure to drizzle a couple of tablespoons in the pot when cooking the onions and garlic.
No dicing is necessary. The beauty of this dish is that everything is cooked and condensed in the instant pot. No need to dice or finely chop any vegetables.
Season as you go. I mostly used the Epis, salt, and pepper to season this dish. However, other choices may include better than bouillon (vegetable base), Worcestershire sauce, and hot pepper for some heat – you may like this Haitian hot pepper sauce.
Herbs. I did not include additional herbs in this dish as it is already blended in the Epis. However, feel free to add more basil, parsley, and or thyme. Both fresh and dry herbs are perfectly fine to add.

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Calories are estimated per serving

Nutrition