Sweet and Sour Eggplant

1. 1

   Put 2 cups (450 grams) water in a pressure cooker.

2. 2

   Place a trivet in the bottom that will support a bowl.

3. 3

   In a metal bowl that will fit inside the pressure cooker, combine the eggplant, cider, dates, prunes, apples, ginger, and salt.

4. 4

   Cook the eggplant mixture for 5 minutes on high pressure.

5. 5

   Let the pressure dissipate naturally.

6. 6

   Alternatively, combine the eggplant, cider, dates, prunes, apples, ginger, and salt in a large pot over medium heat and cook for 1 hour until everything is very tender.

7. 7

   Pour the cooked eggplant mixture into a blender and puree until smooth.

8. 8

   Strain the puree through a fine-mesh strainer, then chill in a bowl set in an ice bath.

9. 9

   Refrigerate the sweet and sour eggplant until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.