What to serve with Pressure cashew tomato eggplant?

Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Pressure cashew tomato eggplant and keep the grocery list from exploding.

Can you meal prep Pressure cashew tomato eggplant?

Yes. Pressure cashew tomato eggplant holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. vegetables and the sides reheat without falling apart.

How long does Pressure cashew tomato eggplant last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Pressure cashew tomato eggplant vegan?

Yes. Pressure cashew tomato eggplant is vegan.

Is Pressure cashew tomato eggplant vegetarian?

Yes. Pressure cashew tomato eggplant is vegetarian.

Pressure cashew tomato eggplant — $1.55 a serving

Name: Pressure cashew tomato eggplant
Total time: 15 min
Yield: 1 serving
Ingredients: 1 Eggplant; 2 Tomatoes; 1 Onions; 1 oz Cashews; 2 tsp Olive oil; 1 tsp Smoked paprika; 1 tsp Salt & pepper

$1.55 a serving · 15 min

Under 30 min
Makes leftovers
Vegan
Gluten-free
Dairy-free
Low carb
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
Thyroid-friendly

Cost is the ingredients you actually use. About $6.19 if you cook for four.

Protein: 22g
Carbs: 22g
Time: 15 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Eggplant1
Tomatoes2
Onions1

Pantry

Cashews1 oz
Olive oil2 tsp

Spices

Smoked paprika1 tsp
Salt & pepper1 tsp

How to cook it

1
Cube the eggplant and load it with tomatoes, onion, cashews, oil, paprika, salt and pepper.
2
Lock the lid, pressure cook 6 minutes, then natural-release 5 minutes.
3
Stir so the cashews thicken the tomato juices and spoon into bowls.