Instead of heating up the kitchen to roast the eggplant, cooking it in your Pressure Cooker keeps the kitchen cool.
1 tablespoon olive oil 1 large eggplant, about 1 pound, peeled and cut into 1-inch cubes 4 garlic cloves, peeled 1/2 cup water 2-3 tablespoons fresh parsley leaves 1/2 teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons tahini paste 1 tablespoon olive oil
Calories 49 (67% from fat) • carb. 3g • pro. 1g • fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg • calc. 12mg • fiber 1g
Place olive oil into the cooking pot of the Cuisinart Pressure Cooker. Select sauté. Stir eggplant cubes and garlic cloves into the pot. Cook until soft and slightly golden, about 5 minutes. Add 1/2 cup of water. Lock lid in place. Select High Pressure. Set timer for 4 minutes. When audible beep sounds use Quick Pressure Release Method to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Strain the eggplant and garlic and place into work bowl of food processor fitted with metal chopping blade. Add the parsley, salt, lemon juice, and tahini, and pulse to process. Scrape bowl, add olive oil, and pulse until fully combined. Taste and adjust seasoning accordingly. Serve with pita and vegetable crudité.
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