- 1 T extra-virgin olive oil
1 eggplant, peeled, 1-½-inch cubes
- 3 cloves garlic, peeled
½ c water
- 2 T fresh parsley leaves
½ T sea salt
- 2 T lemon juice
- 2 T tahini paste
- Sea salt
- Black pepper
Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add eggplant and garlic. Sauté 5 minutes.
- Add water. Close and lock lid. Set pressure cooker to "steam/veggies" and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open and strain eggplant and garlic.
- Place into a blender or food processor. Add parsley, salt, lemon juice, and tahini paste. Blend well. Season to taste, if necessary. Serve with pita bread or vegetables.