Craving a deeply savory, smoky, and utterly creamy dip? This Instant Pot Baba Ghanoush is your answer! We’re skipping the grill and using the magic of the pressure cooker to create a velvety eggplant dip that tastes like it’s been roasting over an open flame for hours. A secret dash of liquid smoke delivers that authentic char-grilled flavor in a fraction of the time. Perfect for dipping warm pita, fresh veggies, or simply enjoying by the spoonful, this recipe is a game-changer for easy, elegant appetizers.
Ingredients
• 5 tbsp / 75 ml extra-virgin olive oil, divided
• 1 large eggplant (about 1.5 lbs / 680g), peeled and sliced into 1-inch rounds
• 5 cloves garlic, minced
• Sea salt, to taste
• ¼ cup / 60 ml filtered water
• 2 tbsp / 30 ml tahini
• ¼ tsp liquid smoke
• 2 tbsp / 8g fresh parsley, finely chopped, plus more for garnish
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function on high. Add 2 tablespoons of olive oil. Once shimmering, add half of the eggplant slices in a single layer and cook for 5 minutes, until browned.
3. Add another 2 tablespoons of oil and the remaining eggplant, cooking for another 5 minutes until the second batch is also browned.
4. Press “Cancel” to turn off the heat. Stir in the minced garlic, a generous pinch of salt, and the filtered water, scraping up any browned bits from the bottom of the pot.
5. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 3 minutes.
6. Once the cooking time is complete, carefully perform a “Quick Release” by turning the valve to the “Venting” position.
7. Once the pin has dropped, remove the lid. The eggplant should be very tender. Use a fork to mash the eggplant against the side of the pot to your desired consistency.
8. Stir in the tahini, liquid smoke, and chopped fresh parsley until well combined.
9. Transfer the dip to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil, garnish with extra parsley, and serve warm.
Nutritional Information
• Nutrition
• Per Serving: Calories 115 | Total Fat 10.9g | Net Carbs 0.11g | Protein 1.2g | Fiber 2.6g
Pro Tips
• For a brighter, more traditional flavor, stir in 1-2 tablespoons of fresh lemon juice along with the tahini.
• For a super smooth, whipped texture, transfer the cooked eggplant mixture to a food processor and pulse until creamy before stirring in the parsley.
• Serve this dip with warm pita bread, crunchy tortilla chips, or a colorful platter of fresh vegetables like cucumber, bell peppers, and carrots.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight!
FAQ
Q: How do you get a smoky flavor in baba ghanoush without a grill
A: This recipe creates a classic smoky flavor by using a secret ingredient: a small amount of liquid smoke. Sautéing the eggplant in the Instant Pot first also adds a deep, savory taste that mimics roasting.
Q: Can I make this Instant Pot baba ghanoush smoother
A: Absolutely. For a super smooth, whipped texture, transfer the cooked eggplant mixture to a food processor and pulse until creamy before stirring in the fresh parsley.
Q: Do I have to peel the eggplant for this recipe
A: Yes, the recipe calls for peeling the eggplant before slicing it. This step is important for achieving the signature velvety and creamy texture of the final dip.
Q: How long does this baba ghanoush last in the fridge
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and often taste even better the next day.
