Tired of waiting for your eggplant to roast for an hour? Say hello to your new favorite appetizer hack! This Instant Pot Eggplant Dip delivers all the creamy, smoky goodness of traditional baba ghanoush in a fraction of the time. We’re talking rich, velvety dip, infused with garlic, tangy lemon, and nutty tahini, ready in just 23 minutes. It’s the perfect healthy, flavorful dip for pita bread, fresh veggies, or as a delicious spread for sandwiches. Let’s get cooking!

Ingredients

• 4 tbsp. (60 ml) olive oil
• 2 pounds (900g) eggplant, roughly chopped
• 3-4 garlic cloves, skin-on
• Salt, to taste
• ½ cup (120 ml) water
• ¼ cup (60 ml) fresh lemon juice
• 1 tbsp. (15 ml) tahini
• ¼ cup (40g) pitted black olives
• 1 tbsp. dried oregano

Instructions

1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the olive oil and chopped eggplant, cooking for about 5 minutes until it begins to soften.
3. Press “Cancel” to stop the sauté function. Stir in the water, skin-on garlic cloves, and a generous pinch of salt.
4. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 3 minutes.
5. Once the cooking time is complete, carefully perform a “Quick Release” by turning the valve to the “Venting” position.
6. Once the pin has dropped, open the lid. Carefully drain and discard most of the excess brown liquid from the pot, leaving the eggplant and garlic.
7. Squeeze the softened garlic from their skins into the pot. Add the tahini, fresh lemon juice, black olives, and oregano.
8. Using an immersion blender, puree the mixture directly in the pot until it reaches your desired consistency—smooth or slightly chunky.
9. Taste and adjust seasoning if needed. Serve warm with a drizzle of olive oil and your favorite dippers.

Nutritional Information

• (Per Serving)
• Calories: 73
• Total Fat: 5.9g
• Net Carbs: 0.46g
• Protein: 1.1g
• Fiber: 3.1g

Pro Tips

• For a smokier flavor, char the whole eggplant over a gas flame or under your broiler for 5-10 minutes before chopping and adding it to the Instant Pot.
• For an extra creamy texture, add an additional tablespoon of tahini or a scoop of plain Greek yogurt before blending.
• Garnish your finished dip with a sprinkle of smoked paprika, fresh parsley, and a drizzle of high-quality extra virgin olive oil before serving.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight!

FAQ

Q: How can I make this Instant Pot eggplant dip smokier
A: For a smokier, more traditional baba ghanoush flavor, you can char the whole eggplant over a gas flame or under your broiler for 5-10 minutes before chopping and pressure cooking it.

Q: Can I make this dip without an immersion blender
A: Yes, if you don’t have an immersion blender, you can carefully transfer the cooked eggplant, garlic, and other ingredients to a regular blender or food processor and blend until you reach your desired consistency.

Q: Why is my eggplant dip watery
A: It’s very important to drain the excess brown liquid from the Instant Pot after pressure cooking and before blending. This step (Instruction #6) is crucial for achieving a thick and creamy dip rather than a watery one.

Q: How long does this eggplant dip last in the fridge
A: You can store any leftover dip in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day.