Ingredients

The following ingredients have 4 Servings
  • 2 large aubergines
  • 2 cloves garlic
  • 2 tbsp tahini
  • 1 lemon (zest and juice)
  • salt and pepper (to taste)
  • 1 handful parsley (chopped)
  • 2 tbsp extra virgin olive oil (to serve)

Instruction

  • Pierce the aubergines skin with a sharp knife. Slice the garlic cloves and poke them into the slits.
  • Place the aubergines into the Pressure Cooker and select the "meat" setting.
  • Adjust the time and cook for 1 hour.
  • Allow the aubergines to cool slightly then peel them by hand, pulling the soft flesh into long strips.
  • Mash lightly with a fork and drain away any excess liquid.
  • Place the drained aubergine in a medium bowl and add lemon zest and juice, salt and pepper to taste.
  • Stir to combine (if you like your Baba Ghanoush smooth you can whizz it briefly in a blender at this point) and allow the aubergine to marinate at room temperature for at least an hour.
  • Finally, stir through some fresh chopped parsley and drizzle with the olive oil before serving.