Cuisinart Original

Instead of heating up the kitchen to roast the eggplant, keep it cool with the pressure cooker.

Ingredients

1            tablespoon olive oil


1             large eggplant, about 1 pound, peeled and cut into 1-inch cubes


2             garlic cloves


½           cup water


2            tablespoons parsley leaves, chopped


½           teaspoon kosher salt


2            tablespoons lemon juice


2            tablespoons tahini paste


1            tablespoon olive oil

Nutritional information

Nutritional information per serving (based on 2 tablespoons):

Calories 49 (67% from fat) • carb. 3g • pro. 1g • fat 4g sat. fat 1g • chol. 0mg • sod. 58mg • calc. 12mg

fiber 1g

Instructions


  1. Put the olive oil into the cooking pot of the Cuisinart®  Pressure Cooker. Select Sauté. Once oil is hot, stir the eggplant and garlic into the pot. Cook until soft and slightly golden, about 5 minutes. Add the water, secure lid and select High Pressure. Set time for 4 minutes. When the audible beep sounds, use Quick Pressure Release.

  2. Once pressure has released completely, the red indicator will drop. Remove lid and remove the eggplant and garlic. Chop together either by hand or use a food processor as desired, until either slightly chunky or smooth. Stir in the parsley, salt, lemon juice and tahini. Stir or pulse in the olive oil until combined. Taste and adjust seasoning as desired.

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