Eggplant & Roasted Red Pepper Dip
INGREDIENTS
- 6 tbsp. olive oil
- 6 eggplants, peeled and cut in 1-inch chunks
- 1½ tbsp. minced garlic
- 1 cup water (180g)
- 1 tsp. salt
- 1 bell pepper, finely chopped and baked
- 2 tbsp. lemon juice
- 1 tbsp. tahini
- 1 tsp. cumin powder
- pepper
INSTRUCTIONS
- Select the [BROWNING FRY] menu option then press the [COOK] button to begin preheating the inner pot.
- Once preheated, lightly coat the inner pot with olive oil.
- Add in the eggplants and stir occasionally with a heat-safe utensil. Cook for about 10 minutes or until tender.
- Once the eggplant becomes tender, stir in water and salt.
- Select the [VEGETABLE] menu option then set the cooking time to 20 minutes.
- Press the [COOK] button to begin the cooking cycle.
- Sauté the bell peppers in a frying pan until tender then add to the inner pot once 20 minutes of cooking time has elapsed.
- Drain the eggplant mixture then stir in 1 tablespoon of oil, lemon juice, tahini, salt, pepper, and cumin.
- Add the mixture to a blender and purée.
- Serve with bread or pita on the side.
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