Instant Pot Vegetarian Baba Ganoush Recipe

Ingredients

• 3 tablespoons (45 ml) olive oil
• 1 large eggplant, peeled and cubed
• 1 clove garlic, peeled and halved
• 1/2 cup (125 ml) water
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 3 tablespoons (45 ml) freshly squeezed lemon juice
• 2 tablespoons (30 ml) tahini paste
• 1/2 teaspoon crushed Aleppo pepper flakes

Instructions

Heat 2 tablespoon olive oil in an electric instant pot turned to the sauté mode.

Add the eggplant and halved garlic. Cook, stirring occasionally, until soft and golden, for about 5 minutes.

Pour in the water. Stir well.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Using a colander, drain the eggplant. Stir in parsley, paprika, salt, lemon juice, and tahini paste.

Working with immersion blender, process into coarse purée. Mix in remaining 1 tablespoon olive oil.

Taste for more salt, tahini, and lemon juice. Sprinkle with Aleppo pepper.