You will want to make this absolutely delicious dip over and over again!
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4-6
Ingredients:
2 large eggplants
4 tablespoons olive oil
3 garlic cloves, minced
2 large sweet red peppers, sliced thickly
1 medium red onion, sliced
1 cup water
1 teaspoon salt
1 tablespoon tomato paste
1 lemon, juiced
Extra virgin olive oil
1 tablespoon fresh thyme leaves
Directions:
1. Peel the eggplant, leaving some skin on at intervals (the skin adds more flavor to the spread). Cut the eggplant into chunks.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the eggplant chunks (enough to cover the bottom of the pan) and fry for about 5 minutes on one side.
3. Flip the eggplant chunks to the other side. Add the garlic cloves, the remaining eggplant, red peppers, onion, water and salt.
4. Close the lid and lock. Cook for 3 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Drain most of the brown liquid then add the tomato paste and lemon juice. Use an immersion blender to puree everything.
7. Pour into a dish then garnish with fresh thyme and a dash of olive oil.