Instant Pot Cookbook 2019: 70 Hearty And Simple Recipes For Innovative Chefs by George Henry

Author:George Henry [Henry, George]
Language: eng
Format: azw3
Published: 2019-07-29T00:00:00+00:00

Nutrition Values (Per Serving)

Calories: 42

Fat: 2g

Carbohydrates: 8g

Protein: 1g

Eggplant and Olive Spread

Serving: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

4 tablespoons of olive oil

2 pounds of eggplant

3-4 garlic cloves with their skin on

1 teaspoon of salt

1 a cup of water

¼ a cup of lemon juice

1 tablespoon of tahini

¼ cup of black pitted black olives

Sprigs of fresh thyme

Extra virgin olive oil

How To:

Peel the skin off your eggplant alternatively, meaning that some eggplants have skins off and leave some parts with skins on

Slice the eggplant into large chunks and chop up any remaining eggplant

Chop up the remaining eggplant

Set your pot to Sauté mode and add the large chunks with the face facing down and caramelize for 5 minutes

Add garlic cloves (skin on) and cook for a few minutes

Flip the eggplant slices and add chopped eggplant pieces

Add water and season with some salt

Lock up the lid and cook on HIGH pressure for 3 minutes

Release the pressure naturally over 10 minutes

Take the inner pot out and discard the brown liquid, pour lemon juice to the pot

Add black olives and garlic cloves

Use an immersion blender to blend the whole mixture and puree

Serve with a sprinkle of thyme and a dash of olive oil

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