(Total Time: 23 MIN| Serves: 12)
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
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.
Per Serving (Calories 73|Total Fat 5.9g| Net Carbs 0.46g| Protein 1.1g| Fiber 3.1g)