(Total Time: 23 MIN| Serves: 8)
5 tbsp. olive oil (divided)
1 peeled and sliced eggplant
5 minced garlic cloves
Salt, to taste
¼ cup filtered water
2 tbsp. tahini
¼ tsp liquid smoke
2 tbsp. chopped fresh parsley
Place 2 tablespoons of the oil in the Instant Pot and select “Sauté”. Then add half of the eggplant and cook for about 5 minutes.
Add 2 tablespoon of oil and remaining eggplant and cook for about 5 minutes more.
Select the “Cancel” and stir in the garlic, salt and water.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in remain ingredients.
Serve warm with the drizzling of remaining oil.
Per Serving (Calories 115|Total Fat 10.9g| Net Carbs 0.11g| Protein 1.2g| Fiber 2.6g)