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