Instant Pot Baba Ghanoush Slow Cooker Recipe

Instant Pot Baba Ghanoush Slow Cooker Recipe

Ingredients

Serves 10

Active Time 20 minutes

Saute; Pressure/Manual (High) Quick Release

• 1 cup vegetable oil
• 1 eggplant, peeled, halved lengthwise, and cut into ½-inch-thick slices
• ¼ cup water
• 5 garlic cloves, minced
• ½ teaspoon salt
• 2 tablespoons tahini (sesame paste)
• ¼ teaspoon liquid smoke
• 2 tablespoons chopped fresh parsley
• 1 tablespoon extra-virgin olive oil
• smoked paprika (optional)
• pita bread wedges and/or raw vegetables, for serving

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the oil
3. When the oil is hot, add one layer of eggplant slices
4. Allow the eggplant slices to sit undisturbed until they are charred on the bottom
5. Once these slices char, they will shrink a bit and you can put in some more slices
6. Add more oil to the pot, if necessary
7. It will take 10 to 15 minutes to char all the eggplant
8. Add the water, garlic, and salt to the pot and stir to scrape up any browned bits from the bottom of the pot (do not discard)
9. Use a little more water if needed to get all the charred bits
10. Select CANCEL
11. Secure the lid on the pot
12. Close the pressure-release valve
13. Select MANUAL and set the pot at HIGH pressure for 3 minutes
14. At the end of the cooking time, quick release the pressure
15. If there is excess water on the bottom of the pot, select SAUTE and let some of it cook off, then select CANCEL
16. Using an immersion blender, slightly puree the mixture, taking care not to make baby food out of it (unless you do plan to feed it to a baby!)
17. Stir in the tahini and liquid smoke
18. Taste and adjust the seasoning as needed
19. Transfer to a serving bowl
20. Sprinkle with the parsley and drizzle with olive oil
21. Sprinkle with smoked paprika, if desired
22. Serve with pita bread and/or raw veggies for dipping

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