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Eggplant Instant Pot Baba Ganoush Recipe (Vegan, Paleo, Gluten Free)

This Eggplant Instant Pot Baba Ganoush recipe is a creamy, smoky Mediterranean dip made in the pressure cooker!  With eggplant, garlic, tahini, and lemon juice this dip packs a ton of flavor while still being light.

Perfect for batch cooking, meal prep, or making ahead – and vegan, gluten free, and Whole30 & paleo friendly. Serve with quick and easy naan bread and my favorite quinoa tabouli salad.

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I love the rich and smoky flavor of baba ganoush!  It was actually the very first thing I made in my Instant Pot.  Its great as a dip for pita or veggies, and is amazing on falafel or Homemade Vegan Tofu Shawarma Pitas

This baba ganoush gets a smoky flavor from the liquid smoke, which is a great (albeit inauthentic) swap for roasting the eggplant. All you need is a pressure cooker, some basic ingredients, and you’re set!

This Eggplant Instant Pot Baba Ganoush Recipe Is:

  • Creamy
  • Flavorful
  • Smoky
  • Bright
  • Loaded with Flavor
  • Vegan, Gluten Free, Vegetarian, Whole30, and Paleo approved
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This recipe pressure cooks the eggplant right in the Instant Pot with some water, then blends together the rest of the ingredients into a smooth and creamy dip.

Make-Ahead Baba Ganoush Dip!

The flavors on this are incredible – the creamy eggplant and olive oil provide a nice base for a dip, the raw garlic gives a spicy flavor, and the tahini and lemon juice provide a nice acidity.  This baba ganoush is ready in about 30 minutes, but can be easily made ahead for a party.

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What’s In This Instant Pot Baba Ganouj?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

30 Minute Baba Ganoush

This pressure cooker baba ganoush recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time.  Even faster than ordering takeout!

Instant Pot Baba Ganoush For the WIN

For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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Share This Eggplant Instant Pot Baba Ganoush Recipe

As always, if you make this instant pot baba ganoush be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 


Eggplant Instant Pot Baba Ganoush

Kelly Jensen
Creamy, smoky eggplant Instant Pot baba ganoush is the perfect Mediterranean dip to make in the Instant Pot!  Made with eggplant, garlic, tahini, and lemon juice this dip packs a ton of flavor while still being light. Perfect for batch cooking, meal prep, or making ahead.
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Cool Time 15 minutes
Total Time 30 minutes
Course Appetizer, Dip
Cuisine Lebanese, Mediterranean
Servings 4
Calories 295 kcal



  • Add the eggplants and water to the bottom of the Instant Pot.
  • Set to ‘Pressure Cook’ for 20 minutes, and start the timer.
  • After the 20 minutes, do a Quick Release on the Instant Pot, and remove the eggplant carefully and set aside until cool enough to handle.
  • Peel the skin from the eggplant, and add the inside flesh to a food processor or blender.  Add the garlic, tahini, lemon juice, liquid smoke, and olive oil.  Pulse/blend until a smooth consistency.  Taste, and add salt and pepper if desired.
  • Garnish with a sprinkle of paprika, parsley, and a drizzle of olive oil.  Serve on a salad, pita, or as a dip!


Save Money on Organic Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive… think again, and give Misfits Market a look!


Calories: 295kcalCarbohydrates: 19gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 17mgPotassium: 626mgFiber: 8gSugar: 9gVitamin A: 66IUVitamin C: 21mgCalcium: 53mgIron: 1mg
Keyword baba ganoush eggplant recipe, eggplant instnat pot, instant pot baba ganooj, instant pot baba ganoush, instant pot eggplant
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Posted in Appetizers, Dairy Free, Dip, Dressing, Easy Weeknight Meals, Favorites, For Entertaining, Gluten Free, Instant Pot Recipes, Low Calorie, Make Ahead, Meal Prep, Mediterranean, Nut Free, Paleo, Sauces, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes


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