Baba Ghanoush Made Easy in Your Pressure Cooker
A creamy, smoky eggplant dip made effortlessly with a pressure cooker, bringing out deep flavor with minimal effort.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 1 large Eggplant make sure it’s firm and got smooth skin
- 0.25 cup Tahini adds creamy texture and flavor
- 3-4 tablespoons Lemon juice fresh squeezed is best for brightness
- 2 cloves Garlic minced fine so it blends right in
- 0.25 teaspoon Salt to bring out all the flavors just right
- Olive oil for drizzling on top at serving time
- Pomegranate seeds for a pop of color and a little sweet burst
- Pita chips for serving and scooping
Instructions
Instructions
- Prick your eggplant all over with a fork to help steam get inside while pressure builds up.
- Place eggplant in the pressure cooker on a trivet with 1 cup of water. Close the lid and pressure cook for 15 minutes.
- Let the pressure release naturally for 10 minutes for a tender texture.
- Open lid carefully and remove eggplant. Skin should be wrinkled and flesh soft.
- Let eggplant cool, then peel off the skin.
- Mash eggplant flesh in a bowl with a fork or blend for silky texture.
- Add tahini, lemon juice, minced garlic, and salt. Mix until creamy and adjust seasoning as needed.
- Drizzle with olive oil, top with pomegranate seeds, and serve with pita chips.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days. You can freeze in small containers. Thaw and stir before serving again.