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