(Total Time: 23 MIN| Serves: 12)
Ingredients:
4 tbsp. olive oil
2 pounds roughly chopped eggplant
3-4 skin-on garlic cloves
Salt, to taste
½ cup water
¼ cup fresh lemon juice
1 tbsp. tahini
¼ cup pitted black olives
1 tbsp. dried oregano
Directions:
Place the oil in the Instant Pot and select “Sauté”. Then add the eggplant and cook for about 5 minutes.
Select the “Cancel” and stir in the water and salt.
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 discard most of the brown liquid.
Add the tahini, lemon juice and black olives and with an immersion blender, puree the mixture.
Serve warm.
Per Serving (Calories 73|Total Fat 5.9g| Net Carbs 0.46g| Protein 1.1g| Fiber 3.1g)
