The Easiest, Creamiest Eggplant Dip You’ll Ever Make

Unlock the secret to the creamiest, most flavorful eggplant purée, all thanks to the magic of your Instant Pot! This recipe transforms simple eggplant into a velvety, savory dip with deep, umami notes from garlic and anchovies. It’s the perfect healthy appetizer or side dish that comes together in a flash, proving that incredible flavor doesn’t have to be complicated. Get ready to dip, spread, and devour!

Total Time: 33 MIN
Serves: 12

Ingredients

• 2 large eggplants, cut into 1-inch / 2.5 cm cubes
• Coarse salt, for drawing out moisture and to taste
• 2 tbsp / 30 ml extra virgin olive oil
• 1 large garlic clove, smashed
• 1 tbsp / 3 g dried oregano
• 2 anchovy fillets, packed in oil
• ½ cup / 120 ml filtered water
• Freshly ground black pepper, to taste

Instructions

1. Directions
2. Prep the Eggplant: Place the cubed eggplant in a colander in the sink. Sprinkle generously with coarse salt and toss to coat. Place a plate directly on top of the eggplant and weigh it down with something heavy, like a kettle or a few cans, for 30 minutes to draw out excess moisture.
3. Rinse and Dry: Thoroughly rinse the salt from the eggplant cubes under cold water. Pat them completely dry with paper towels; this step is crucial for a good texture.
4. Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Add the olive oil. Once shimmering, add the smashed garlic, anchovy fillets, and dried oregano. Cook for 1-2 minutes, stirring and breaking up the anchovies until fragrant.
5. Sear the Eggplant: Add the dried eggplant cubes to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften and get a little color.
6. Pressure Cook: Press “Cancel” to stop the sauté function. Pour in the water and season with black pepper, stirring to deglaze any browned bits from the bottom of the pot. Secure the lid and set the steam release valve to the “Sealing” position.
7. Cook and Release: Select “Manual” or “Pressure Cook” and set the timer to 3 minutes at High Pressure. Once the cooking cycle is complete, carefully perform a “Quick Release” by moving the valve to the “Venting” position.
8. Mash and Serve: Once the pin has dropped, carefully open the lid. Use a potato masher or an immersion blender to purée the mixture directly in the pot until it reaches your desired consistency. Serve warm.

Nutritional Information

• Per Serving (approximate values)
• Calories: 51
• Total Fat: 2.9g
• Net Carbs: 0.11g
• Protein: 1.9g
• Fiber: 3.4g

Pro Tips

• For a smokier, baba ghanoush-style flavor, char the eggplant skins over a gas flame or under the broiler before cubing and proceeding with the recipe.
• For an ultra-creamy and rich dip, stir in a tablespoon of tahini and a squeeze of fresh lemon juice after mashing.
• Serve the dip drizzled with extra olive oil, a sprinkle of smoked paprika, and fresh parsley. It’s excellent with warm pita bread, fresh vegetables, or as a spread on sandwiches.
• To make this recipe vegan, simply omit the anchovy fillets. To replace the umami flavor, add a teaspoon of miso paste or a splash of soy sauce with the water.

FAQ

Q: Why is salting the eggplant necessary for this dip
A: Salting the eggplant is a crucial step to draw out excess moisture. This ensures the final dip has a perfectly creamy and velvety texture, rather than being watery.

Q: How can I make this eggplant dip vegan
A: To make this recipe vegan, simply omit the anchovy fillets. For a similar savory, umami flavor, you can add a teaspoon of miso paste or a splash of soy sauce along with the water before pressure cooking.

Q: Can I make this dip taste more like baba ghanoush
A: Yes, for a smokier, baba ghanoush-style flavor, char the eggplant skins over a gas flame or under the broiler before cubing them. Then, proceed with the recipe as written.

Q: What should I serve with this creamy eggplant dip
A: This dip is very versatile. It’s excellent served with warm pita bread, fresh vegetables for dipping, or used as a flavorful spread on sandwiches and wraps.