In case you missed it, I wrote a cookbook. It was released in April, and has been chugging along quite well. Things really picked up last week when Amazon Prime Day rolled around and they ran an impossible-to-resist deal on the Instant Pot. I guess lots of people buying their new cooker needed a cookbook to go with it, because my book rocketed to the #2 position in all of Amazon books! Pretty amazing and totally weird. Only the new Harry Potter book could best my ‘lil cookbook.
Anyway, if you’re a pressure cooker lover like me or are just getting into it/thinking about getting into it, then try out my book. It’s under $10 with over 100 recipes and it’s getting pretty good reviews. And just to further tempt you, below is a sample recipe from the book. Enjoy!
Eggs in Purgatory With Eggplant
from The Instant Pot© Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Serves 2 to 4
1 small eggplant, mostly peeled, cut into 1/2″ pieces
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes, with most of the liquid drained out
1 tablespoon harissa or 1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
freshly ground black pepper
4 to 6 fresh eggs
1 tablespoon chopped fresh parsley
4 to 6 thick slices good-quality rustic bread, for serving
hot sauce, for serving (optional)
- Toss the eggplant with the salt and spread out onto a paper towel-lined baking sheet. Let sit 15 to 30 minutes. Take more paper towels and press out any moisture, wiping away some of the salt as you go.
- Preheat the Instant Pot by selection Saute.
- Once hot, add the oil. Add the eggplant and cook, stirring and scraping the bottom of the pot, for 4 minutes. Add the garlic and cook for one more minute.
- Add the tomatoes, harissa or paprika, and red pepper flakes, and season with black pepper. Stir. Select Cancel and secure the lid.
- Select Manual and cook at high pressure for 10 minutes.
- Use a quick release. Remove the lid, stir, and select Saute. Crack the eggs, one at a time, into a small bowl, and lower each one onto the top of the bubbling sauce.
- Cook, loosely covered, until the egg whites are set but the yolks are still runny, 4 to 6 minutes.
- Top with parsley and serve with bread and hot sauce (if using).