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    Home » Instant Pot Recipes » Mediterranean Eggplant Ragout | Instant Pot Eggplant Stew

    Mediterranean Eggplant Ragout | Instant Pot Eggplant Stew

    Posted on July 3, 2020 · Last Updated on August 11, 2021 · By Srividhya G · 14 Comments

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    overhead shot of eggplant ragout with text overlay for pinterest

    Quick and delicious Mediterranean style eggplant ragout or stew made in Instant Pot. Pair it with rice or bulgur wheat or quinoa for a hearty meal!

    top angle shot of eggplant stew in a white serving bowl

    On my sumac cauliflower roast recipe post,  I had mentioned that I tried recreating the Sajj (A Mediterranean food chain) falafel bowl last month. I love all the vegetarian sides that they serve, and next to sumac cauliflower, I love this eggplant ragout. Here is my Instant Pot version of it. 

    What is a ragout-

    Ragout is a simple meat-based or vegetable-based stew, and you can see it typically served as an entree. Let’s not confuse it with ragu, which is Italian pasta sauce. While there are zillion stew varieties, today, I am going to share Mediterranean eggplant ragout, of course, inspired by the Sajj menu. 

    I just guessed the spices and went with my instincts. It may not be a copycat recipe, but I can assure you that it’s equally delicious. 

    Mediterranean Eggplant Stew-

    When I was researching the Mediterranean stews, I found many recipes with chickpeas like the Moroccan eggplant stew, Maghmour, or the Moussaka. And then there is Şakşuka, which is a medley of eggplant and zucchini. Oh boy, I found quite a lot of exciting vegetarian recipes with eggplant, and I can’t wait to try them all. I love exploring new cuisines. 

    This stew of mine is more like the Greek style version sans chickpeas. I was contemplating if I should add chickpeas, but as I served my rice bowl with hummus and falafels, I skipped it. Feel free to add chickpeas or any beans of your choice. 

    Making this dish in Instant Pot is quite easy. After sauteing onions and tomatoes to get rid of that raw taste, we need to dump everything and cook. Then mash and serve. That’s it. 

    greek style eggplant ragout

    I added Italian herbs, but you can add oregano alone. These herbs make it perfect for pasta also. You can serve it along with spaghetti as well. You need ¼ cup of water, and eggplant shrinks and oozes out water, so don’t add more. 

    Now let’s see how to make this eggplant ragout in Instant Pot

    How to make eggplant ragout in Instant Pot-

    • Set the Instant Pot in saute mode, and when it hot, add the 2 tbsp of olive oil. After 30 seconds, add the chopped onion and garlic.

    sauteing onions

    • Saute for 2 to 3 minutes. Now add the tomatoes, tomato puree and all the spices – ground coriander, ground cumin, paprika, salt. Mix well. Cook for two minutes and turn off the Instant Pot.

    adding tomatoes and spices

    • Add the chopped eggplant, Italian seasoning, and ¼ cup of water. Mix again and close the Instant Pot. Ensure the vent is in the sealing position, and pressure cook the stew for 5 minutes at high pressure.

    adding eggplant and pressure cooking

    • Release the pressure naturally, and when the pressure is all gone, open the Instant Pot.

    cooked eggplant stew

    • Using a potato masher or back of the spoon, mash the eggplant roughly. Garnish it with chopped parsley and serve hot.

    pressure cooked eggplant ragout

    Recipe Notes-

    • Adjust the spices according to your preference.
    • Instead of Italian seasoning, you can add 1 tsp of dried oregano. A drizzle of dried or fresh mint will elevate the flavors, but I did not add it.
    • You can add some canned chickpeas for that added protein. As we cook the stew only for 5 minutes, either canned or parboiled beans will only work.

    closeup shot of greek style eggplant stew

    Other Instant Pot Soups & Stews-

    • Bunny chow
    • Cauliflower soup
    • Shorbat Adas
    • Veg kurma
    • Mixed vegetable pasta soup

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this eggplant ragout recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of eggplant ragout in white ceramic serveware
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    4.48 from 17 votes

    Mediterranean Eggplant Ragout | Instant Pot Eggplant Stew

    Quick and delicious Mediterranean style eggplant ragout or stew made in Instant Pot. Pair it with rice or bulgur wheat or quinoa for a hearty meal!
    Prep Time10 mins
    Cook Time5 mins
    Pressure Cooking + Pressure Releasing Time20 mins
    Total Time35 mins
    Course: Entree
    Cuisine: Middle Eastern
    Servings: 6
    Calories: 85kcal
    Author: Srividhya G

    Equipment

    • Instant Pot

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

    • 2 tbsp olive oil
    • 1 cup chopped onion
    • 2 garlic cloves chopped
    • 250 grams tomato chopped (approx 1.75 cups)
    • 2 tbsp tomato puree
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 1 tsp paprika or to taste
    • 1.5 tsp salt or to taste
    • 1 tsp Italian seasoning refer notes
    • 1 eggplant big, approx 450 grams
    • ¼ cup water
    • 2 tbsp parsley chopped, to garnish

    Instructions

    • Set the Instant Pot in saute mode, and when it hot, add the 2 tbsp of olive oil. After 30 seconds, add the chopped onion and garlic.
      sauteing onions
    • Saute for 2 to 3 minutes. Now add the tomatoes, tomato puree and all the spices - ground coriander, ground cumin, paprika, salt. Mix well. Cook for two minutes and turn off the Instant Pot.
      adding tomatoes and spices
    • Add the chopped eggplant, Italian seasoning, and ¼ cup of water. Mix again and close the Instant Pot. Ensure the vent is in the sealing position, and pressure cook the stew for 5 minutes at high pressure.
      adding eggplant and pressure cooking
    • Release the pressure naturally, and when the pressure is all gone, open the instant pot. Using a potato masher or back of the spoon, mash the eggplant roughly. Garnish it with chopped parsley and serve hot.
      pressure cooked eggplant ragout

    Notes

    • Adjust the spices according to your preference.
    • Instead of Italian seasoning, you can add 1 tsp of dried oregano. A drizzle of dried or fresh mint will elevate the flavors, but I did not add it.
    • You can add some canned chickpeas for that added protein. As we cook the stew only for 5 minutes, either canned or parboiled beans will only work.

    Nutrition

    Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 351mg | Fiber: 4g | Sugar: 5g | Vitamin A: 663IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Eggplant/Brinjal/Aubergine, Instant Pot Recipes, International, Middle Eastern, Vegetables Tagged With: instant pot soup recipes

    Reader Interactions

    Comments

    1. Susanne Hughes says

      January 02, 2022 at 5:43 pm

      5 stars
      I used the oregano instead of the Italian seasoning. I used a can of fire roasted Rotel instead of fresh tomatoes. I added finely diced round steak left over from dinner a few nights ago. Served over basamati rice. Delicious.

      Reply
      • Srividhya G says

        January 03, 2022 at 12:35 pm

        Thanks a lot. Love that customization.

        Reply
    2. Amo says

      November 19, 2021 at 12:09 pm

      4 stars
      This turned out pretty good, super easy – thanks for the recipe! I’ll probably need to experiment with the spices a bit to get a blend that I like. Out of curiosity, which step would you add the chickpeas in?

      Reply
      • Srividhya G says

        November 22, 2021 at 11:31 am

        Thanks. You can add the cooked/canned chickpeas after adding the eggplant.

        Reply
    3. Genevieve says

      October 01, 2021 at 4:10 am

      5 stars
      I loved this recipe!

      Reply
      • Srividhya G says

        October 01, 2021 at 5:26 am

        Thanks so much.

        Reply
    4. Simone says

      October 01, 2021 at 4:08 am

      I absolutely loved this recipe. Thank you for sharing it!

      Reply
      • Srividhya G says

        October 01, 2021 at 5:26 am

        Glad you liked it. Thanks a lot.

        Reply
    5. Lucy says

      January 25, 2021 at 6:52 pm

      5 stars
      Just made this and I loved it. I found though at the end there was so much extra water! I didn’t even add the 1/4th cup (because I figured the chickpeas I added had a lot of extra water). Any tips?

      Overall loved it, thanks for helping me make my first instant pot stew :)

      Reply
      • Srividhya G says

        January 26, 2021 at 10:04 am

        Sometimes eggplant tend to ooze out more water. The main reason for adding that 1/4 cup water to ensure there is no burn sign in the IP. You can try reducing it further or add salt after the pressure cooking part is complete.

        Reply
    6. katie says

      January 03, 2021 at 12:57 pm

      5 stars
      This was wonderful! We changed it up a bit based on what we had on hand and could not believe how easy this was! Thank you for sharing your recipe.

      We will make thagain.

      Reply
      • Srividhya G says

        January 04, 2021 at 10:32 am

        Thanks a lot. Glad it worked out and you all liked it.

        Reply
    7. Thomas says

      September 16, 2020 at 6:01 pm

      1 star

      1 star
      Triggers the burn alarm on my instant pot.

      Reply
      • Srividhya G says

        September 16, 2020 at 6:03 pm

        Make sure you deglaze the pot and scrape the bottom thoroughly. Also try adding extra liquid. I hope this helps.

        Reply

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