Eggplant with tomato, raisin s & feta

Cooking time: 15 minutes. Serves 4-6

INGREDIENTS

• 3 cloves garlic, crushed
• 2 teaspoons ground coriander seeds,
• Lightly toasted
• 1 teaspoon ground sweet paprika
• 1 can diced tomatoes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons pinenuts, toasted
• ¼ cup raisins
• 2 eggplants, quartered lengthways with stem attached or 8 finger eggplants
• 50-100g feta cheese, crumbled, to serve whole fresh mint leaves, to serve
• Salt and freshly ground black pepper

HOW TO MAKE

1. Set the Minut’Cook onto the Sauté setting. Heat the oil and cook onion for 5 minutes, or until tender.
2. Add the garlic and spices and cook another 2-3 minutes, until the spices are fragrant.
3. Add the tomato, pinenuts and raisins and bring to a boil on the Simmer setting.
4. If using finger eggplants, prick the skin with a fork a few times. Lay the whole eggplant or eggplant quarters over the mixture and season well. Close the lid and lock it.
5. Set the cooker onto the Low Pressure setting and cook for 7 minutes.
6. Release the pressure and remove the lid. The eggplants should be very tender - if not, give them another minute or so at low pressure.
7. Serve warm or at room temperature on a large platter topped with the crumbled feta and mint leaves.