Pressure Cooker Baba Ghanoush

You normally start baba ghanoush by roasting your eggplant in the oven, but this Pressure Cooker Baba Ghanoush recipe takes a fraction of the cooking time.

Baba†ghanoush is a flavorful dip that comes together quickly in the blender. That’s once you cook your eggplant,†though.†You normally need to roast or grill eggplant to make baba ghanoush, but this recipe takes advantage of your pressure cooker to slash the†cooking†time to just a few†minutes.

Related:†Eggplant Protects Against Cancer

Instead of roasting for 40 minutes in the oven, you steam your eggplant†in the pressure cooker for a few minutes,†then saute it†right†in†the pot. From there, it’s ready to puree. This is a true one-pot recipe!

There is one time-consuming step that I do not recommend skipping: salting your eggplant. Sprinkling with coarse salt removes a bitter chemical from the eggplant’s flesh. Salting adds about 30 minutes to the total time, but the improved flavor is so worth it. You can†make this recipe without salting, but your dip will have a bitter edge to it.

Whether you salt or not, this†Pressure Cooker Baba Ghanoush†requires very little hands-on time to make, and it’s perfect for parties, as a sandwich spread, or on top of your next Buddha bowl.

Yields 8 servings

Pressure Cooker Baba Ghanoush

You normally need to roast or grill eggplant to make baba ghanoush, but this recipe takes advantage of your pressure cooker to make this flavorful dip quickly and more easily. The prep time below includes the time it takes to salt the eggplant. You can skip salting, but this step reduces the bitterness of your finished baba ghanoush. If you have time, definitely salt it!

40 minPrep Time

8 minCook Time

48 minTotal Time

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Ingredients

  • 1 large eggplant, peeled and cut into 1" cubes
  • 1 teaspoon sea salt
  • 1/4 cup water
  • 2 tablespoons of olive oil
  • juice of 1 fresh lemon
  • 1 teaspoon ground cumin
  • 4 cloves of garlic
  • 1/4 cup tahini
  • 2 tablespoons loosely packed parsley
  • additional salt, to taste, if needed
  • pita triangles and veggies, for dipping

Instructions

  1. In a colander, toss together the eggplant and sea salt. Let the eggplant sit for 30 minutes, then rinse thoroughly, getting off all of the excess salt. The coarser your sea salt, the less the eggplant will absorb.
  2. Place a steamer rack into your pressure cooker. Add the water, then arrange the eggplant in the steamer. Bring to high pressure, and cook for 4 minutes with a quick release. Remove the eggplant, and discard the water from the pressure cooker pot.
  3. Switch your pressure cooker to saute, add the olive oil, and saute, stirring constantly, for 5 minutes.
  4. Transfer the eggplant to your blender along with the lemon juice, cumin, garlic, tahini, and parsley. Puree until smooth. Season to taste with salt, if you think it needs more, then serve with the pita triangles and veggies for dipping.
https://www.care2.com/greenliving/pressure-cooker-baba-ghanoush.html

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You normally start baba ghanoush by roasting your eggplant in the oven, but this Pressure Cooker Baba Ghanoush recipe takes a fraction of the cooking time.

50 comments

Jack Y
Jack Yabout a month ago

thanks

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Jack Y
Jack Yabout a month ago

thanks

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John J
John Jabout a month ago

thanks for sharing

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John J
John Jabout a month ago

thanks for sharing

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Marie W
Marie W6 months ago

Thank you for posting

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Peggy B
Peggy B8 months ago

YUMMY

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Margie FOURIE
Margie FOURIE11 months ago

Thank you

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Jerome S
Jerome S12 months ago

thanks

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Jerome S
Jerome S12 months ago

thanks

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Jim V
Jim V12 months ago

thanks for sharing

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