Eggplant Instant Pot Baba Ganoush Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis 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.
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
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.
What’s In This Instant Pot Baba Ganouj?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Eggplant – I like to get medium sized egg plant (not to big or too small!) and was able to cook 2 in my Instant Pot at once.
- Garlic
- Fresh lemon juice
- Tahini – tahini is ground sesame seed paste, which gives this dip a rich and nutty flavor. Tahini is the signature ingredient in hummus too, so I always keep a few jars of tahini in my pantry!
- Liquid Smoke – I added just a few drops of this liquid smoke flavoring which makes the baba ganoush taste more authentic… since this version is being cooked in the Instant Pot, the smokey addition really helps it taste legit.
- Extra virgin olive oil
- Smoked Paprika – also gives the baba ganoush a nice hint of smoky flavor! I added smoked paprika on the top for color too, it makes the baba ganoush look professional.
- Salt & Pepper
Instant Pot Baba Ganoush
No need to roast the eggplant – the Instant Pot or pressure cooker does all the work!
Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.
You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.
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.
Tasty Dip Recipes You May Enjoy
- Black Bean Dip with Cream Cheese
- Vegan Artichoke Dip
- Cream Cheese Dip for Crackers
- Low Sodium 7 Layer Dip
- 2 Ingredient Ranch Dip Recipe
Share This Eggplant Instant Pot Baba Ganoush Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Eggplant Instant Pot Baba Ganoush
Equipment
Ingredients
- 2 small eggplants
- 2 cups water
- 4 cloves garlic minced
- 3 tablespoons tahini
- 1 lemon juiced (about 2 tablespoons)
- 1/4 teaspoon liquid smoke
- 1/3 cup extra virgin olive oil
- Sea Salt and Black Pepper
Instructions
- 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!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Always looking for a way to use eggplant and this is great