Pressure Cooker Baba Ghanoush

In traditional baba ghanoush, the eggplant gets grilled or roasted until charred and smoky. For this version, we steam it with olive oil and garlic in a pressure cooker and then process it in a food processor with parsley, lemon juice and tahini. Serve with pita bread.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. plus 1 tsp. olive oil, divided
  • 1 large eggplant, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1⁄2 cup water
  • 3 Tbsp. fresh parsley
  • 1⁄2 tsp. salt
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. tahini
  • 1 Tbsp. extra-virgin olive oil


  • In a pressure cooker over medium heat, heat a tablespoon olive oil. Add eggplant and sauté until it begins to get soft, about 10 minutes. Add the garlic and sauté for 30 seconds. Add the water, lock on the lid, and bring to high pressure; maintain pressure for 4 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid.
  • With a fine mesh strainer, remove excess liquid from the cooked eggplant and garlic. Transfer to the bowl of a food processor or blender along with the parsley, salt, lemon juice, and tahini. Pulse to process. Scrape down the side of the food processor or blender container, if necessary. Add a tablespoon olive oil and process until smooth. Transfer to a serving dish and drizzle with the remaining teaspoon of olive oil.