Prepare to transform your kitchen into a Middle Eastern culinary paradise with this mind-blowingly easy Instant Pot Baba Ganoush recipe! Forget complicated traditional methods - this quick and foolproof technique will have you creating restaurant-quality dip in just 25 minutes. Imagine serving a silky-smooth, smoky eggplant spread that will have your guests begging for your secret recipe, all without hours of roasting or complicated techniques.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 2 medium eggplants
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 lemon, juiced
- Salt to taste
- Pomegranate seeds for garnish (optional)
Instructions
- Wash the eggplants thoroughly and pierce them multiple times with a fork to prevent steam buildup.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Position the pierced eggplants on the trivet.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 10-12 minutes until the eggplants are completely soft and collapsing.
- Once cooking is complete, perform a quick release of the pressure and carefully remove the eggplants using tongs.
- Allow the eggplants to cool for 5-10 minutes until they are comfortable to handle.
- Cut the eggplants in half lengthwise and scoop out the soft interior flesh into a colander. Let it drain for 5 minutes to remove excess moisture.
- Transfer the eggplant flesh to a food processor. Add minced garlic, tahini, fresh lemon juice, olive oil, and salt.
- Pulse the mixture until smooth and creamy, scraping down the sides as needed to ensure even blending.
- Taste and adjust seasoning, adding more salt, lemon juice, or tahini as desired.
- Transfer to a serving bowl and create swirls on the surface with the back of a spoon.
- Drizzle with additional olive oil and sprinkle pomegranate seeds for garnish if using.
- Serve chilled or at room temperature with warm pita bread or fresh vegetables.
Tips
- Choose firm, glossy eggplants without blemishes for the best texture and flavor.
- Be sure to pierce the eggplants thoroughly to prevent potential steam pressure buildup.
- Allow the eggplants to drain in a colander to remove excess moisture, ensuring a creamy (not watery) consistency.
- Taste and adjust seasonings gradually - you can always add more, but you can't take away.
- For an extra smoky flavor, consider adding a pinch of smoked paprika or briefly charring the surface with a kitchen torch.
- Fresh ingredients make a huge difference - use freshly squeezed lemon juice and high-quality tahini.
- Garnish creatively with extra virgin olive oil, pomegranate seeds, chopped parsley, or toasted pine nuts for visual appeal and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
