Instant Pot Eggplant Dip (Baba Ganoush)
This Instant Pot creamy eggplant dip is amazing! Tastes exactly like baba ganoush from a Middle Eastern restaurant! So easy to make with the Instant Pot!
Servings: 4 servings
Calories: 94kcal
Ingredients
- 1 eggplant
- 1 cup water
- 1 garlic clove
- 2 tbsp tahini can substitute with sour cream or yogurt
- 1/2 lemon juiced
- 1/2 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp paprika or pepper
Instructions
- Put eggplant and water in the Instant Pot. Close the lid and turn the valve to Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes.
- When the eggplant is done cooking, quick release (QR) the steam and open the lid.
- Drain the eggplant and let cool until cool enough to handle.
- Remove and discard the skin of the eggplant (the skin will slide right off).
- Put the eggplant flesh, garlic, tahini, lemon juice, olive oil, salt and paprika in a food processor and process until smooth.
Nutrition
Calories: 94kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 315mg | Fiber: 4g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg