Baba Ghanoush Pressure Cooker Recipe

Baba Ghanoush Pressure Cooker Recipe

Ingredients

Makes 11/3 cups – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 large eggplant (about 1¼ pounds), peeled and cut into 1-inch cubes
• 1 to 2 cloves garlic, to taste, halved
• ½ cup water
• 2 tablespoons chopped fresh flatleaf parsley
• ½ teaspoon sea salt
• ½ teaspoon smoked paprika
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini paste
• ½ teaspoon crushed Aleppo or other red pepper flakes, for garnish
• 1 Roma tomato, seeded and diced, for garnish

Method

1. In a 5- to 7-quart pressure cooker, heat 2 tablespoons of the oil over medium-high heat
2. Add the eggplant and garlic and cook, stirring occasionally, until soft and golden, about 5 minutes
3. Pour in the water
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 4 minutes
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. Drain the eggplant in a colander
12. Add the parsley, salt, paprika, lemon juice, and tahini and, using a fork or immersion blender, mash or process into a coarse puree
13. Add the remaining tablespoon oil and work it into the mixture
14. Taste for your preferred balance of salt, tahini, and lemon juice
15. Spread out in a shallow dish and garnish with the Aleppo pepper and tomatoes

Full List of Vegetables Recipes
Full List of Baba-Ghanoush Recipes