SERVES: 4
SERVING SIZE: 12 CUP WITH 3 CUCUMBER SLICES

PREP: 8 MINUTES
PRESSURE: 10 MINUTES
TOTAL: 26 MINUTES

SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: QUICK

RATATOUILLE DIP

This warm and colorful vegetable dip is served with crunchy fresh cucumber chips. This keto take on a classic French dish is low in carbs and gluten-free, and it makes a satisfying snack.


1 cup diced eggplant

12 tbsp fine grind sea salt

4 tbsp extra virgin olive oil, divided

3 garlic cloves, minced

23 cup diced zucchini

12 cup diced yellow squash

2 mini bell peppers, cored, seeded, and thinly sliced

4 fresh basil leaves

13 cup no-sugar-added tomato sauce

12 tsp crushed red pepper flakes

1 large tomato, cut into 4 thick slices

2 tbsp chopped flat-leaf parsley

1 English cucumber, cut into 12 thick slices (to serve)

1 Spray a 6-inch (15.25cm) soufflé dish with nonstick olive oil cooking spray. Set aside.

2 Add the eggplant to a medium bowl. Sprinkle with the sea salt and toss to coat. Set aside.

3 Select Sauté (Normal). Add 2 tbsp olive oil to the inner pot. Once the oil is hot, add the garlic, zucchini, and yellow squash. Sauté for 3 minutes or until the squash becomes soft.

4 Add the bell peppers and basil leaves to the pot and sauté for 4 additional minutes. Transfer the squash mixture to the prepared soufflé dish. Set aside.

5 Remove the eggplant from the bowl and transfer to a plate lined with paper towels to drain for 3 minutes.

6 Add the remaining olive oil to the pot. Add the eggplant and sauté for 4 minutes or until the eggplant has softened. Press Cancel to turn off the pot.

7 Transfer the eggplant to the soufflé dish. Add the tomato sauce and red pepper flakes and gently stir. Arrange the tomato slices on top. Set aside.

8 Carefully remove the inner pot from the base, rinse and wipe dry with a paper towel, and then return the pot to the base. Place the steam rack in the inner pot and add 1 cup water to the pot. Place the soufflé dish on the steamer rack.

9 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure.

10 Open the lid and carefully remove the soufflé dish from the pot. Sprinkle the parsley over top and serve with the cucumber slices on the side for dipping. Serve warm.

tip If you don’t have yellow squash, you can substitute an additional 12 cup diced zucchini.

Nutrition per serving

CALORIES: 167 FAT: 15g NET CARBS: 6g PROTEIN: 2g

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