Put your Instant Pot to use in this easy baba ganoush recipe—no grill required.
can be made up to 2 days in advance. Serve with fresh crunchy vegetables or grilled pitas for dipping.6 medium garlic cloves, crushed2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice , divided3 tablespoons extra-virgin olive oil, dividedPeel eggplants; trim off and discard tops and bottoms. Cut each eggplant crosswise into 3 large pieces. Select SAUTÉ setting on a programmable pressure multicooker .
Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 8 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape. Remove lid from cooker.Remove eggplant and garlic from cooker, and place in a colander set over a bowl; let stand 10 minutes. Discard liquid in bowl. Transfer drained eggplant mixture to a medium bowl. Using a potato masher, mash until mostly mashed with some coarse pieces remaining.
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