I made this recipe in the Instant pot and it came out really good and it did take less time. I am still new with this pot but enjoying it so far. I am also including a stove top option below.
Enjoy!
Peel eggplant and chop in large pieces. Heat IP (Instant pot) to manual mode. Add a little oil to the IP. Add in Eggplant, garlic and onions and set to high for 3 minutes keeping the vent sealed. Remove from IP and put in your blender. Blend until smooth. Put mixture in a large mixing bowl.
Blend the flax seeds and the water in a blende or whisk. Set aside.
Add the tempeh to the food processor and pulse to break down., parsley, baking flour, oregano, basil, thyme, salt and pepper. Add to the eggplant mixture then flax meal (egg) and combine together. Create your meatballs using an ice cream scoop. (to keep them the same size)
Coat the bottom of the IP with olive oil. Set IP to sauté. Sauté meatballs in batches until all sides are brown. Put all meatballs in the IP then add in crushed tomatoes, garlic, herbs and seasoning. Set IP to manual and set timer for 10 minutes. Pour in coconut milk and set for another 2 minutes. Remove the lid and remove then enjoy!
To prepare stove top.