There’s a recipe for Instant Pot baba ghanoush on this site that really intrigues me. I tried the basic method for my Eggplant Baingan Bharta and honestly, the taste of that lacked for nothing. It tasted exactly as though I’d worked on it for hours over an open flame. So I figured I’d try it for Baba Ghanoush, but I wanted to add a few ingredients to it.
Traditionally, you pierce a whole eggplant, you cover it in oil, and you broil it in an oven, flipping from side to side. This takes a good 30-45 minutes. Then you put the eggplant in a paper bag and let it steam, so the inside flesh cooks in that residual heat. Chalk up another 15-20 minutes of wait–which you could spend cleaning up the pan you just used to roast. Making it all in the Instant Pot held a lot of appeal.
So I’ll be honest, this one, doesn’t taste quite as rich as Baba Ghanoush made over an open flame. I can taste the difference. But I’m the only one of all our tasters who can. Everyone else thought it tasted great–I still wanted a little more richness to the flavor. I’d love to hear what you guys think if you make it, and any ideas you may have to enhance the taste.
So the steps are:
- Char eggplant
- Cook under pressure for 3 minutes
- 1 medium eggplant , peeled, cut in half, and then sliced lengthwise
- 1/3 cup vegetable oil
- 5 cloves garlic minced
- 1/2 teaspoons or more salt to taste
- 1/4 cup water
- 2 tablespoon Tahini (sesame paste)
- 1/4 teaspoons liquid smoke
- 2 tablespoon chopped parsley
- 1 tablespoon good quality olive oil
- Smoked Paprika to sprinkle
Heat the electric Instant Pot pot, and when it's hot, put in a few tablespoons of oil, and once it is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won't get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
Once the eggplant is charred and somewhat soft, add in the garlic, salt, and water
Pressure cook on high for 3 minutes, and release pressure quickly
If you have too much water in the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
Tilt your pan up slightly, and using an immersion blender, roughly purée the eggplant mx, taking care not to make baby food out of it (I mean, unless you DO plan to feed it to a baby).
Add the Tahini and liquid smoke, taste and adjust as needed.
Pour into a bowl, top with parsley and the olive oil, sprinkle with smoked paprika
Serve with pita bread or raw veggies as a dip.