SERVES 6; ¼ cup per serving
Do you love getting eggplant dip when you’re out at a restaurant? This dip is so easy to make you can now prepare it whenever you want it at home. It’s delicious served with fresh vegetables. For a unique flair, serve spoonfuls on endive leaves and garnish with a sprinkling of paprika.
Total prep, cooking, and pressure release time: 21 minutes
1 tablespoon olive oil
1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
4 medium garlic cloves, minced
½ cup fat-free, low-sodium vegetable broth, such as on this page
2 tablespoons fresh lemon juice and 2 tablespoons fresh lemon juice, divided use
½ teaspoon paprika (smoked preferred) and (optional) paprika to taste, divided use
2 tablespoons tahini
Carrot sticks, red bell pepper strips, cucumber slices, and endive leaves (optional)
1. Heat the oil in the pressure cooker on sauté. Cook the eggplant for 3 minutes, or until the edges are lightly browned, stirring frequently. Add the garlic and cook for 30 seconds, stirring frequently. Turn off the pressure cooker.
2. Stir in the broth, 2 tablespoons lemon juice, and ½ teaspoon paprika. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure.

Reserving the cooking liquid, drain the eggplant. Transfer the eggplant to a food processor. Add the remaining 2 tablespoons lemon juice and the tahini. Process until smooth. Add 1 to 2 teaspoons reserved cooking liquid for a thinner consistency. Lightly sprinkle the dip with the remaining paprika to taste.
4. Serve with carrot sticks, bell pepper strips, cucumber slices, and endive leaves.
Calories 75
Total Fat 5.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 14 mg
Carbohydrates 7 g
Fiber 2 g
Sugars 3 g
Protein 2 g
Dietary Exchanges
1 vegetable, 1 fat

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